For the vegetables: In a large, ovenproof nonstick skillet set over medium-high heat, add the butter and oil. When the butter melts, add the mushrooms, scallions, asparagus, beans, celery, red pepper and zucchini and cook, stirring frequently, until softened, about 5 minutes.
For the egg mix: Meanwhile, add the eggs to a bowl along with some salt and pepper. Do not overbeat; just mix until the eggs mostly come together. Then add the Monterey Jack, Cheddar, Parmesan and hot sauce and stir through gently.
Return to the vegetable mixture, add the pasta, olives and a sprinkle of salt and pepper and stir. Add the more tender vegetables--the kale and spinach--and cook, stirring, until they have wilted and everything is hot.
Make sure all the ingredients are evenly distributed across the bottom of the skillet and the lengths of beans and asparagus are spread out, then pour in the egg mixture so that it evenly coats everything. Let it sit on the burner for 30 to 45 seconds to set the edges, then put the skillet in the oven. Cook, watching it carefully, until the eggs are set but not very brown on top, 10 to 12 minutes.
For the crisper crash salad and simple dressing: Add the oil, lemon juice, mustard and some salt and pepper to a mason jar with a lid and shake well.
Add the tomatoes, parsley, basil, greens and cucumber to a bowl, drizzle over a little dressing and toss.
Slide the frittata out of the skillet and onto a cutting board. Slice into wedges with a long serrated knife and serve with the salad.