Vegetable Queso Frittata

Directions

1. Preheat oven to 450 degrees. Add the onions, peppers, corn and broccoli to a large bowl and toss them with 1 1/2 tablespoons of olive oil, salt and pepper. Add the mushrooms to another bowl and toss with the remaining olive oil. Add all of the vegetables to a baking sheet. Roast for 20-25 minutes, tossing once during cooking time.
2. Heat the 2/3 cup cream in a saucepan over medium heat until it bubbles along the edges. Add the cheese and stir constantly until it is all melted. Remove the pan from the heat and set it aside. (If the cheese firms up too much before you need to use it, simply warm it over low heat and stir until it becomes melty again.
3. Add the eggs, garlic, 2 tablespoons of cream, salt and pepper to a large bowl and whisk. Add the roasted vegetables to a 10-inch ovenproof skillet and mix them with a few spoonfuls of the queso sauce. Pour the eggs over the top of the vegetables and then spoon the remaining queso over the top of the egg mixture. Bake the frittata until the eggs are set and the top is golden, 20-25 minutes. Let the frittata cool in the skillet for 10 minutes before slicing.