Prepare and set aside: Cut the peppers, squash, and zucchini into ¼ inch strips. Dice the tomatoes into ¼-inch cubes.
Heat the olive oil in a large saute pan over medium heat. Add the onion and garlic. Saute until translucent. Add the peppers, squash, zucchini, oregano, and thyme and gently saute until vegtables are slightly firm, but not overcooked. Remove from heat, add the tomatoes, but do not stir.
Heat a 15” saute pan with butter. Add the beaten eggs to the pan. Once the eggs begin to set, add the vegetables to the top. Arrange colors, do not stir. Top with the parsley, cheddar cheese, and black pepper, (salt optional).
Cover and cook over low heat until cheese is melted and eggs are no longer watery. Loosen sides and slide onto warm plate.