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1
In a medium (10-inch) nonstick broiler-proof skillet, heat 1 tablespoon of the oil over medium heat.
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2
Add the onion, potato, and rosemary; season with salt and pepper, and toss to combine.
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3
Cover the skillet, and cook for 10 minutes; uncover.
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4
Cook, tossing the mixture occasionally, until the onion and potato are tender, about 5 minutes.
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5
Meanwhile, in a medium bowl, whisk together the eggs, egg whites, parsley leaves, 3/4 teaspoon salt, and 1/4 teaspoon pepper.
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6
Heat the broiler with a rack set 4 inches from the heat.
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7
Add the remaining tablespoon oil to the vegetables in the skillet.
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8
Pour the egg mixture into the skillet.
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9
Cook on the stove, over low heat, lifting the mixture a few times around the edges with a spatula to let egg flow underneath.
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10
Continue cooking until the frittata is almost set in the center, about 10 minutes.
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11
Place the skillet under the broiler; broil until the frittata is set and the top is lightly golden, about 3 minutes.
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12
Run a clean spatula around the edges to loosen, then slide the frittata out onto a serving plate, and cut into wedges.
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13
Remove the seeds and ribs from the peppers; cut lengthwise into strips and halve crosswise.
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14
Heat the oil in a large nonstick skillet over medium heat.
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15
Add the peppers and onion; season with salt and pepper.
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16
Cook, stirring occasionally, until the peppers are just tender, about 10 minutes.
