Cut squash into ½-inch round slices. With paring knife, remove hard skin.

In skillet over medium heat, heat generous amount of olive oil. Place squash rings into pan and season with salt and pepper. Flip after about 2 minutes or once golden brown. Season other side with salt and pepper and cook for another 2 minutes.

Remove squash from pan and place on paper towel to drain excess oil.

To pan with oil, add sage leaves and fry about 30-45 seconds. Drain on paper towel.

Remove a little oil from pan, leaving enough to sauté vegetables. To pan, add mushrooms, shallots, garlic and bell peppers. Sauté 2 minutes, then add beaten eggs. Add pinch of salt and pepper. Swirl pan to ensure egg covers entire surface.

Add squash rings and sage back to pan. Sprinkle parmesan cheese over top. Reduce heat to low and cover with lid. Cook 3-4 minutes or until eggs have set.