Vegetable Frittata, Emeril Lagasse

Frittatas offer a delicious opportunity to use up leftover ingredients. Emerils Vegetable Frittata combines roasted potatoes, peppers, zucchini, and mushrooms, but the possible combinations are endless. Served with a simple green salad, its an easy to make meal whether you serve it for brunch, lunch or dinner. VEGETABLE FRITTATA SERVES 4 6 large eggs 1, 2 teaspoon kosher salt 1, 4 teaspoon freshly ground black pepper 1 tablespoon olive oil 1, 4 cup roasted potatoes, cut into 1, 2inch cubes 1, 4 cup roasted or grilled red pepper, chopped into 1, 2inch pieces 1, 4 cup roasted or grilled zucchini, chopped into 1, 2inch pieces 1, 4 cup roasted mushrooms, halved 1 small shallot, minced 2 cloves garlic, minced 1, 2 cup shredded Asiago cheese, plus more for garnish, if desired Finely chopped parsley, for garnish (optional) Preheat the broiler. In a medium bowl, whisk together eggs, 1, 3 cup water, salt and pepper. In a large nonstick skillet, heat olive oil over medium heat. Add potatoes, red pepper, zucchini, mushr