Roasted Summer Veggie Frittata

Arrange 2 oven racks in the lowest and center positions and preheat oven to 425ºF. Line 2 baking pans with foil and lightly coat with cooking spray.

Place bell peppers and garlic in one pan and squash and onion in the other. Drizzle ½ tablespoon olive oil on each baking sheet and toss veggies to coat. Roast squash and onion on lower rack and peppers and garlic on the center rack for 15 minutes. Remove squash and onion from oven and move peppers and garlic to lower rack. Roast for additional 10 minutes or until peppers are charred. Remove from oven and turn peppers so that the skin is face up (this will help the skin separate from the pepper, making it easier to peel). Let cool for 5 minutes, then remove the skin from the peppers.

Coarsely chop vegetables and place in a large bowl with parsley and ½ teaspoon salt. Stir gently to combine.

Reduce oven temperature to 350ºF and coat a 9×9-inch casserole dish with cooking spray.

In a separate medium-sized bowl, whisk whole eggs and egg whites with remaining ½ teaspoon salt and smoked paprika. Stir egg mixture into vegetable mixture. Stir in Parmesan.

Pour mixture into casserole dish and bake about 60 minutes or until center is set. Remove from oven and let stand 5 minutes before serving.