Vegetable Frittata

Directions

1. In a medium-sized bowl, whisk the following together and set aside:
2. 4 eggs, lightly beaten
3. 2 egg whites
4. 2 tablespoons half and half
5. ¼ cup chopped fresh parsley
6. Pinch cayenne
7. Pinch salt
8. Black pepper to taste
9. Preheat broiler and adjust oven rack 6 inches from broiler.
10. In an 8-inch ovenproof nonstick skillet, heat oil over medium heat.
11. Add shallots and cook, stirring frequently, for about 1 minute.
12. Add bell pepper and broccoli florets and cook, stirring frequently, until vegetables are just tender, about 4 to 5 minutes.
13. Add garlic and cook, stirring frequently, for another minute.
14. Add tomatoes and cook, stirring frequently, for 1 minute.
15. Evenly arrange vegetables in the skillet and pour in egg mixture.
16. Reduce heat to medium-low, cover skillet and cook for 7 to 8 minutes until eggs are set around the edges and almost set in the center.
17. Remove cover and run a heatproof spatula around edges to loosen frittatta.
18. Place skillet under broiler for 2 or 3 minutes or until lightly browned.
19. Remove from oven and slide onto a large serving plate.
20. Cut into wedges and serve warm or at room temperature.