GARDEN FRITTATA

Ingredients:	Measure:
Zucchini, cut in half horizontally, sliced into half moons	3-1/2 cups
Yellow squash, cut in half horizontally, sliced into half moons	3-1/2 cups
Yellow onions, sliced	3 cups
Angela Mia® Diced Tomatoes in Juice, No Salt Added, drained	9 cups
Garlic, minced	4 tbsp
Fresh thyme, chopped	5 tbsp
Eggs	24
Ground black pepper	4 tsp
White cheddar cheese, shredded, divided	1-1/2 cups
Angela Mia® Marinara Sauce, No Salt Added	3 cups
Smoked paprika	3 tbsp

Preheat oven to 350°F.
Place zucchini, squash, onions and tomatoes on baking sheet. Roast vegetables until lightly carmelized, about 10 to 12 minutes. Leave oven on.
In bowl, whisk garlic, thyme, eggs and black pepper.
Grease 2 18-inch sauté pans or skillets and add roasted vegetables.
Pour egg mixture over vegetables and sprinkle 1 cup white cheddar cheese on top.
Bake in 350°F oven until golden brown and center is slightly firm, about 15 to 20 minutes.
While frittata is baking, mix together marinara sauce and smoked paprika in saucepan and heat.
To Make One Portion: Cut each frittata into 12 pie-shaped slices. Place 1 slice of frittata on plate and drizzle with warmed marinara sauce. Garnish with remaining shredded white cheddar cheese.