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1
Preheat oven to 400F.
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2
Place prepared vegetables on a baking tray in a single layer, and drizzle the olive oil on top.
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3
Lift and coat the vegetables with the oil.
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4
Sprinkle with salt and pepper to taste.
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5
Roast the vegetables for 25 minutes, or until lightly charred on the edges.
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6
Cool slightly.
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7
Reduce oven temperature to 350F after removing the roasted vegetables.
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8
Meanwhile, coat the bottom and sides of an 11x7 baking pan with oil (or an oil spray), and arrange the tortillas on the bottom of the pan.
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9
Set aside.
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10
Mix the eggs and cream and whisk until incorporated.
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11
Add the cheese and stir.
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12
Set aside.
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13
Using a spoon, or tongs, gently lift the roasted tomatoes and place evenly on the tortillas in the baking pan.
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14
Stir the remaining vegetables, breaking the onions apart and mixing them with the other vegetables.
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15
Spoon evenly onto the tortillas with the tomatoes.
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16
Pour the egg and cheese mixture over the vegetables and spread to cover, allowing some of the colorful vegetables to peek out the top.
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17
Bake at 350F for about 25 minutes, or until the custard is set.
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18
Cool and slice into 6 portions, garnishing each with cilantro, avocado slices, and/or fresh salsa.
