Roasted Vegetable Frittata with Roasted Tomatillo Salsa

8 eggs
1 zucchini
1 small yellow onion
8 oz. mushrooms, cleaned
1 can black beans
2 pounds tomatillos
1 large red onion
2 jalapeño peppers
2 poblano peppers
2 serrano peppers
2 limes
1 bunch cilantro

Frittata:

1. Preheat oven to 400 degrees. Rough chop the zucchini, yellow onion, and mushrooms. Toss with olive oil, salt and pepper and spread evenly on a baking tray. Roast for 20 minutes, or until well browned.

2. Reduce oven to 350. Heat a large ovenproof non-stick skillet over medium heat. Melt two tablespoons of butter and add drained black beans. Saute for a couple of minutes and add roasted vegetables. Spread evenly and pour in beaten eggs. Cook for a couple minutes on stove top to allow the eggs to set. Put in 350 degree oven for 15-20 minutes, or until eggs are set on top.

Salsa:

1. Preheat oven to 400 degrees. Rough chop tomatillos and red onion. Toss with whole peppers and olive oil, salt and pepper, and spread evenly on baking sheet. Roast for 20 minutes.

2. Place roasted peppers in bowl and cover with plastic wrap to trap the steam. Once cool, remove the skin and seeds.

3. Add the skinned and seeded peppers and roasted tomatillos and onion to blender. Add cilantro and the juice from the two limes. Pulse until you reach the desired consistency.