My first frittata

I whipped this up for dinner tonight using all my farm-fresh veggies and some prosciutto to add a little extra yumminess. This is my first frittata and I think it came out ok....

Ingredients

12 eggs
1 small onino, diced
1 zucchini, thinly sliced
1 small acorn squash, thinly sliced
4 slices prosciutto, roughly chopped
2 small red peppers, diced
1 handful purple basil, chopped
1 handfull garlic chives, chopped
1/2 handful sage, chopped
1/4 cup freshly grated parmesan cheese
olive oil
salt and pepper to taste

Instructions

Preheat oven to 350 degrees. Heat olive oil over medium heat in an oven safe pan. Add onions and cook until soft. Add the vegetables and cook until they begin shrinking and are slightly browned. Add the prosciutto and continue cooking with vegetables for 2-3 minutes. In a bowl, mix the eggs, cheese, herbs, and salt and pepper until thoroughly mixed. Pour egg mixture over the veggies and prosciutto. With a spatula, lift some of the egg mixture from the sides all the way around the pan to let the uncooked egg fill those gaps and cook. Continue cooking until eggs are almost set, but the top of the center is still moist and creamy. Transfer the pan to the oven until the top looks firm, about 10 minutes.