1 tablespoon olive oil
1/2 cup chopped yellow onion
4 ounces medium mushrooms, sliced
1 small zucchini, unpeeled, quartered and sliced into ½-inch pieces (yellow squash may be substituted)
1/2 red bell pepper, seeded and chopped (green or yellow bell pepper may be substituted)
1 garlic clove, minced
8 large eggs (the fresher, the better!)
2 tablespoons water
1/2 cup freshly grated Parmesan cheese
1 teaspoon fine sea salt
Freshly ground pepper
1 tablespoon chopped fresh basil (or 1 teaspoon dried basil)
1 tablespoon snipped/chopped fresh parsley (or 1 teaspoon dried parsley)
Preheat oven to 350 deg. F. In a large ovenproof skillet over medium heat, warm oil. Add onion, mushrooms, zucchini, bell pepper, and garlic and sauté' until tender (5-6 minutes).
In a medium bowl, whisk together eggs, water, cheese, salt, and pepper to taste, basil, and parsley. Pour over vegetables in skillet. Transfer to oven and bake until eggs are set, about 20 minutes. Let stand for 5 minutes. Cut into wedges and serve from skillet, or slide the whole frittata onto a warm plate.
borrowed from The Big Book of Breakfast, Vollstedt 2003