Roasted Vegetable Frittata

Ingredients

• 6 eggs
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon olive oil
• 1 cup store-bought roasted vegetables or Anne Burrell's Roasted Veggie Ratatouille, recipe follows
• 1 eggplant, cut lengthwise into 1/2-inch slices
• 1 large zucchini, cut lengthwise into 1/2-inch slices
• 1 summer squash, cut lengthwise into 1/2-inch slices
• 3 beefsteak tomatoes, cut into 1/2-inch slices
• Extra-virgin olive oil
• Kosher salt
• 1 large red onion, cut into 1/2-inch dice
• Pinch crushed red pepper flakes
• 1 red bell pepper, cut into 1/2-inch dice
• 1 yellow bell pepper, cut into 1/2-inch dice
• 1/4 cup red wine vinegar
• 2 tablespoons chopped fresh marjoram leaves
• 1/2 tablespoon chopped fresh thyme leaves

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