2 tablespoons shallots, sliced and quartered
1/2 red bell pepper, chopped
1/2 yellow bell pepper, chopped
2 radishes, quartered
1 bunch asparagus, cut into 1-inch pieces on diagonal
2 tablespoons extra virgin olive oil
Salt and pepper
1/4 cup milk
3/4 and 1/4 cups Comté cheese, grated
Preheat the oven to 350°.
Toss the shallots, peppers, radishes, and asparagus in a bowl with olive oil, salt, and pepper. Arrange on baking sheet and roast in oven for 25 minutes.
While the vegetables bake, whisk the eggs in a large mixing bowl, add the milk and continue to whisk until well blended. Add ¾ cup of grated Comté cheese, salt, and pepper, and mix lightly.
Allow the vegetables to cool a bit, and then place them in an ovenproof nonstick sauté pan and pour the egg mixture over top. On a low flame, cook the eggs until they start to set, about 4-5 minutes. Then place the pan back in the oven and bake for 8-10 minutes until eggs are cooked through.
Sprinkle the remaining Comté on top, and cut into wedges to serve.