Preheat the oven to 350 degrees F.

Place a 10" oven safe skillet over medium heat, lightly mist with olive oil spray. Add onion, garlic, peppers, tomato and ham to pan, add salt and pepper to taste and cook for 4 to 7 minutes or until softened but not browned.

I cooked mine a little longer because I was sharing with my 16 month old Munchkin. Mr W does not care for these veggies, as I am sure you remember. So, Em and I share these delicious dishes. It is nice not having to share with another adult.

In a medium bowl, whisk the egg whites until fluffy, about 30 seconds, add the parsley and combine. As you can see I added the parsley first when I made it this time.

Pour the egg mixture into the pan and stir to combine the ingredients. Cook, without stirring for 4 minutes.

Sprinkle the Swiss cheese over the top of the frittata.

Transfer the skillet to the oven on the center rack and bake until set, about 10 minutes.

Loosen edges of frittata with spatula and slide onto a platter. Using a serrated knife, cut the frittata into wedges and serve warm or at room temperature.