Instructions: Turn on broiler and set rack 6 inches from heat. Put butter in a 12 inch skillet over medium heat. Peel onion and chop by hand or with food processor.

Add onion to pan and increase heat to medium high. Slice mushrooms. Add to pan and increase heat to high. Season with salt and pepper.

Stir mushrooms and onion once or twice (lower heat if necessary to prevent burning) while beating eggs in bowl with Parmesan, milk, cayenne, and salt and black pepper to taste. Chop chives or parsley leaves, add to bowl, and mix well.

Lower heat in skillet to medium. Add egg mixture. Stir contents of skillet to distribute ingredients. Cook 2 minutes. Then put skillet under broiler for about 3 minutes or until frittata is just firm. If necessary, move skillet around to cook evenly.

Meanwhile, cut off and discard bottom 1 inch from watercress stems. Put rest of watercress in salad spinner. Cut 1/2 inch from bottom of radicchio and endive. Halve each lengthwise. With flat side down, cut halves lengthwise into strips about 1/4 inch wide. Wash greens and spin dry. Blot with paper towels to remove excess moisture.

Put vinegar, olive oil and salt and pepper to taste in jar or small bowl.

Shake or mix with whisk. Put salad greens in mixing bowl, add dressing, and toss well. Cut frittata into 4 wedges and serve with salad.

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