Frittata with Zucchini and Goat Cheese

1 tbsp olive oil or oil from sundried tomatoes
8 eggs, beaten + 2-3 tablespoons water
1/4 cup sundried tomatoes, diced
1 cup sliced mushrooms (shiitake, cremini, etc.)
3-4 asparagus spears, trimmed and diced
chopped fresh or frozen greens (spinach, kale, dandelion, chard, collard, etc.)
Celtic sea salt and freshly-ground black pepper
goat cheese and/or imported parmigiano cheese for garnish (optional)
zucchini and tomato slices for garnish

Preheat oven to 350º.  Sauté tomatoes, mushrooms, asparagus, and oil on stovetop over medium heat for 5 minutes.  Add chopped greens, salt, and pepper to beaten eggs and mix; pour over vegetables.  Allow to cook over medium heat until eggs set.  Garnish with cheese, zucchini, and tomatoes, and transfer to oven to cook through for 5 more minutes.