Twice-Grilled Vegetable Frittata Recipe - Barbecuebible.com

Ingredients

• 8 ounces asparagus stalks, trimmed and cut into 1-inch pieces
• 8 ounces mushrooms, trimmed, wiped clean, and quartered
• 1 small zucchini, cut crosswise into 1/4-inch slices
• 1 small yellow squash, cut crosswise into 1/4-inch slices
• 1 red or yellow bell pepper, seeded and cut into 1/2-inch dice
• 4 scallions, trimmed, white and green parts cut crosswise into 1/2-inch pieces
• 2 tablespoons extra virgin olive oil
• Sea salt and freshly ground black pepper
• 8 large eggs (preferably organic)
• 1/3 cup heavy cream
• 1 1/4 cups freshly grated Parmigiano-Reggiano or Pecorino Romano cheese (about 5 ounces)
• 3 tablespoons thinly slivered fresh herbs, including basil, dill, tarragon, flat-leaf parsley, rosemary, sage, and/or other herbs (optional)
• 3 tablespoons unsalted butter, cubed
• 1 A vegetable grill basket or grid (optional, but useful); 1 1/2 cups unsoaked wood chips preferably oak; a well-seasoned 10-inch cast iron skillet