Calico Frittata

6 eggs
1/4 to 1/2 cup parmesan cheese
1 poblano, diced
1 red pepper, diced
1 TB chopped fresh basil
2 TB chopped fresh parsley
1 spring onion, sliced
2 small yellow squash, diced
4 cloves garlic, crushed
2 cups fresh baby spinach
8 oz. quartered button mushrooms
Salt & pepper
1 tsp cumin
1/4 tsp dried thyme leaves

Beat eggs with cheese, parsley, basil with 1 tsp salt, 1/2 tsp cumin and 1/4 tsp cracked black pepper.  Set aside.

Heat olive oil in heavy bottom deep skillet.  Saute peppers about 5 to 6 minutes.  Add squash, mushrooms and garlic and 1/2 tsp cumin.  Season with about 1/2 tsp salt and a little pepper.  Saute about 3 or 4 minutes.  Add onions and thyme; for another 2 minutes.  Add fresh spinach and allow to wilt. 

Pour egg mixture over vegetables and tilt pan if necessary to spread eggs evenly around.  Set pan on top of small cast iron skillet over burner to act as a diffuser.  Cover pot and allow frittata to cook until eggs are set.  Delicious served with home fries.