Cut the frittata into wedges. Serve hot or at room temperature, with the romaine salad alongside.
Preheat the oven to 475˚F.
Heat and 8-inch nonstick ovenproof saute pan over medium-high heat. When the pan is hot, add half of the olive oil, then the cauliflower and zucchini. Saute the vegetables for 5 minutes. Add the garlic, and season the vegetables with salt and pepper to taste. Cover the pan and reduce the heat to low. Continue to cook until the vegetables are tender, another 5 minutes. Add the red pepper strips to the pan and stir to combine. Raise the heat to medium-high.