Place the zucchini and asparagus on a baking sheet. Drizzle with olive oil, and sprinkle generously with salt and pepper. Toss well. Bake for 15 minutes. Toss in the garlic and bake for another 15 minutes. Remove from the oven and reduce heat to 350 degrees.

In a mixing bowl, whisk together eggs, half-and-half, Parmesan, 1 teaspoon salt, and 1/2 teaspoon pepper and set aside.

In an oven-proof, stick-free skillet, melt the butter and saute the green onions over medium heat for 1 minute. Toss in roasted veggies, spinach and pour the egg mixture over the top. Cook for 2 minutes over medium-low heat without stirring. Transfer pan to the oven and bake for 25 to 30 minutes, or until puffed and set in the middle. Sprinkle with cheese and bake for another few minutes until the cheese is melted.

Carefully remove the pan from the oven and let the frittata cool for several minutes. Using a spatula lift edges and slide frittata onto a plate. Sprinkle with fresh chives if you have them, cut into wedges and serve. Enjoy!