Tools Required:knife and cutting board, measuring cups and spoons, large (4-quart) saucepan, medium bowl, large (10-inch) skillet with ovenproof handle
Chop onion. Melt butter (or heat oil) in saucepan over medium-low heat and add onion. Cook and stir while you continue.
Cut tomato in half and lightly squeeze each piece, scooping out some of the seeds and pulp. Chop, then stir into onions and continue cooking. (Alternatively, use canned, diced tomatoes and drain juices.)
To chop squash, cut into quarters lengthwise. Slice spears into 1/4-inch-thick pieces. Add to onion mixture, along with herbs. Cook another 1 to 2 minutes, or until squash is crisp-tender. Drain off excess liquid.
For eggs:
Preheat oven to 375°F.
Combine eggs,* cream, salt, pepper, and pepper sauce in a medium bowl. Using a whisk (or fork) beat just until blended.
Place empty large skillet over medium heat until hot. Add the butter (or oil). NOTE: By adding the butter after the skillet has been heated, the eggs will not stick, which can be a problem with a stainless-steel skillet.
After the butter has melted completely, pour egg mixture into skillet. Turn heat to medium-low.
To assemble and cook:
Sprinkle vegetable mixture evenly over eggs, then cheese.
Cook until eggs begin to firm up and are turning light brown on the bottom, about 2 minutes.
Place skillet on the rack in your preheated oven and cook 8 to 10 minutes. The eggs should be somewhat firm in the center, and the top should be lightly browned. If needed, turn oven to broil, crack the door open, and broil a minute or two.
Let stand for 10 minutes (while you clean up). The eggs will continue to cook as they rest.