Preheat oven to 350F.

In a large nonstick skillet sprayed with cooking spray, add the broccoli, onion, garlic, and red bell pepper. Season with a pinch salt (to encourage the veggies to soften) and cook on medium-high heat until veggies are just a little softened (~5 minutes). Remove from the heat and toss in the zucchini.

In a medium mixing bowl, add the 3 whole eggs and 3 egg whites, salt, pepper, and Old Bay seasoning and beat well with a fork.

Spray 6 muffin tins with cooking spray. Divide the veggie mixture evenly between the muffin tins. Pour the egg mixture over the veggies (using a measuring cup to pour helps). Top each frittata with 1 t parmesan.

Bake at 350F for 15-20 minutes or until frittatas are puffed, golden, and set. Serve as is or I serve in a toasted whole wheat English muffin with 1/2 t Dijon mustard. Yields 6 servings.