Serve this frittata for breakfast, brunch, or a simple dinner. Italians serve it at room temperature, but you may also serve it hot or cold. Garnish with cherry tomatoes or salsa if you like.
Break eggs into a bowl and beat lightly with 2 teaspoons water. Set aside for a moment.
Heat the olive oil in a 10-inch skillet over medium-high heat. Add onion and mushrooms and sauté for two minutes. Add the squash, chard, parsley, basil, salt, and pepper. Sauté for about 2 minutes, or until the vegetables are crisp-tender. Pour in the eggs, cover and cook for about 2 minutes, or until eggs are almost set. Sprinkle the frittata with cheese and broil until set.
Terra Brockman, the Land Connection