Heat olive oil in a broiler proof skillet on the stove over medium heat.
Add zucchini, green pepper, spinach, parsley, ½ tsp. salt, ¼ tsp. pepper, and garlic. Cover and cook for 7 minutes until vegetables are tender. Stir in tomato. Cook uncovered for 5 minutes or until liquid evaporates.
Combine eggs, remaining ½ tsp. salt, remaining ¼ tsp. black pepper in a bowl and stir with whisk until frothy. Pour egg mixture into pan over vegetables, stirring gently. Cover, reduce heat, and cook until almost set in the center, about 5 minutes.
Preheat broiler and broil frittata 3 minutes or until set. Cut and serve. Keep rest for a quick breakfast.