Vegetable Frittata

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1 small zucchini

1/2 bunch chard

1/2 tablespoon olive oil

1/2 cup chopped yellow onion

Kosher salt and pepper to taste

1 tablespoon minced fresh dill

1 tablespoon minced fresh parsley

8 large eggs

2 teaspoons heavy cream (optional)

1/2 cup chopped jarred or canned plain artichoke hearts, rinsed and drained

2 green onions (green part only), thinly sliced

1/2 to 3/4 cup grated Gruyere

1/2 cup sour cream (optional)

1-2 ripe tomatoes (optional)

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