Preheat oven to 325 ?F

Cube the vegetables to a 1/2-inch size

Heat butter and oil in a saute pan large enough for the Frittata

Saute the vegetables briefly, stirring frequently, then add 4 tablespoons of water

Partially cover the pan and steam over a low heat until the vegetables are tender. Thin 1/4 cup Summer Savory Pesto with 2 table- spoons of warm water or cream and sprinkle the mixture over the vegetables

Beat the eggs and pour over the vegetables

Sprinkle cheese over the top

Cover, and bake for 6 minutes or until cheese has melted and eggs have set

Serve hot in wedges, garnished with fresh parsley

Serves 4.