1. Place a rack in upper-middle of oven and heat to 350 degrees. Combine eggs, half-and-half, 1/2 teaspoon salt, and the pepper in a large bowl and whisk until frothy. Stir in the herbs and half of the cheese.

2. Heat oil in a large nonstick oven-safe skillet over medium-high heat until shimmering. Add alliums and remaining 1/4 teaspoon salt and cook until browned, stirring frequently, 5 to 7 minutes.

3. Stir in roasted vegetables and greens and cook until warmed through (or wilted, if using fresh greens), 1 to 3 minutes. Pour in egg mixture and cook, scraping edges with a rubber spatula and dragging egg toward center of pan, until mixture begins to set, 30 to 45 seconds. Smooth top of frittata, sprinkle with remaining half of cheese, and cook 1 more minute (do not stir). Transfer skillet to oven and bake until frittata is slightly puffed and top is dry, about 10 minutes.

4. Using a rubber spatula, loosen edges of frittata from skillet and slide onto a platter or cutting board; let sit 10 minutes before sprinkling with more herbs and serve.

Source: Hannaford fresh Magazine, March - April 2019