My wife and I decided to make a frittata over the weekend to share with a friend visiting Berkeley. She pulled out Mollie Katzen's Sunlight Cafe — her "breakfast all day long" cookbook and found some great options. Adapted from her book is our version of a really tasty winter frittata.
We used egg whites as well as eggs and less cheese. Mollie also said to use a 10-inch oven-proof skillet. I followed her instructions and was glad I did. Given the volume of ingredients, I would have used a 12-inch skillet and ended up with a pancake rather than a frittata.
You could make this with any combination of veggies. It tasted good along with some of Mollie's whole grain muffins.