Summer Vegetable Frittata

• 6 large eggs
• 6 large fresh basil leaves, chopped
• 1 tablespoon chopped fresh parsley
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 ounce prosciutto, finely chopped
• 1 tablespoon olive oil
• 1 lb medium zucchini, halved lengthwise and cut crosswise into 1/4-inch-thick slices
• 5 medium swiss chard leaves, stems discarded and leaves finely chopped (1 1/2 cups)
• 12 scallions, trimmed and finely chopped
• 5 squash blossoms
• 2 ounces finely grated parmigiano-reggiano cheese (1 cup)

1. Preheat broiler.
2. Whisk together eggs, basil, parsley, salt, and pepper in a bowl.
3. Cook prosciutto in oil in a 12-inch ovenproof nonstick skillet over moderate heat, stirring, until edges begin to crisp, about 2 minutes.
4. Add zucchini and chard and cook, covered, stirring occasionally, until vegetables are just tender, about 8 minutes.
5. Add scallions and zucchini blossoms and cook, uncovered, stirring occasionally, until just wilted, 1 to 2 minutes.
6. Pour egg mixture into skillet and cook, lifting up cooked egg around edge using a spatula to let as much raw egg as possible flow underneath, until edge is set, about 2 minutes (top and center will still be very loose).
7. Sprinkle cheese evenly over top.
8. Broil frittata about 6 inches from heat until set, slightly puffed, and golden, 2 to 2 1/2 minutes.
9. Cool frittata 5 minutes, then loosen edge with a clean spatula and slide onto a large plate. Cut into wedges.

eggs, fresh basil, parsley, salt, black pepper, olive oil, zucchini, swiss chard, scallions, blossoms, cheese

Taken from www.food.com/recipe/summer-vegetable-frittata-331599 (may not work)