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Whisk eggs in a bowl with basil, parsley, salt and pepper. Place ham in a non stick skillet and sauté until edges start to crisp. Add zucchini, chard and cook covered, stirring occasionally until vegetables are tender. Pour egg mixture to skillet over vegetables and cook, lifting up the sides of the frittata so that raw egg flows underneath. Cook until edge is set (center and top will still be very loose).
Remove from the heat and broil the frittata, approximately 5 minutes, until golden. Remove from the oven and cool for 5 minutes. Loosen edges with a clean spatula and slide frittata onto a large serving dish.
Cut in wedges and serve.
Preparation time: 45 minutes
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