Summer Vegetable Frittata

Ingredients

• 0.3 teaspoon pepper black
• 6 large eggs 
• 6 large basil leaves fresh chopped
• 1 tablespoon parsley fresh chopped
• 1 tablespoon olive oil 
• 1 cup parmigiano-reggiano grated finely
• 1 oz pancetta finely chopped
• 0.3 teaspoon salt 
• 12  scallions trimmed finely chopped
• 1.5 cups swiss chard leaves finely chopped
• 1 lb zucchini halved lengthwise ( 3)
• 5  zucchini blossoms 

Equipment

• bowl
• frying pan
• whisk
• broiler
• spatula

Directions

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.
10. Cut into wedges.
11. *Available at many farmers markets and specialty produce markets.