Preheat oven to 375 F. Place an oven-safe skillet over medium high heat + add olive oil. Add 1/2 bunch sliced kale + let wilt, about 1 min. Stir in 2 c roasted veggies (cut into bite-sized pieces). In a large bowl, whisk 12 eggs, 1/2 c half and half, 1/2 pouch Romesco sauce + a big pinch of salt. Pour egg mixture into pan with veg. Cook without stirring until edges set, 3 mins. Gently stir in 1/2 c grated Gruyère. Use a spatula to move eggs around until top is wet but not runny. Sprinkle with 1/4 c Parm + transfer skillet to oven Bake until entirely set, 10-15 mins. Drizzle with more Romesco + serve.