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1
Preheat broiler.
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2
Broil bell peppers on a broiler pan 5 inches from heat, turning occasionally, until skins are blackened, about 15 minutes.
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3
Transfer to a bowl and let stand, covered, until cooled slightly, 10 minutes.
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4
Peel peppers, discarding stems, then cut lengthwise into 1/4-inch strips.
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5
Whisk together eggs, milk, cheese, garlic, salt, and black pepper in a large bowl, then stir in tomatoes and basil.
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6
Heat 2 tablespoons oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking.
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7
Pour in egg mixture and cook, lifting up cooked egg around edge occasionally to let raw egg flow underneath, 3 minutes.
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8
Reduce heat to low and cook, covered, until underside is golden, about 5 minutes more.
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9
Slide onto a plate, then arrange bell peppers over top in a wheel-spoke pattern.
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10
Invert skillet over plate and (wearing oven mitts) flip frittata over into skillet.
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11
Drizzle remaining oil around edge of frittata and shake to help distribute underneath.
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12
Cook, covered, over moderately low heat until underside is golden and frittata is cooked through, about 5 minutes.
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13
Invert a large clean plate over skillet and (wearing oven mitts) flip frittata onto plate.
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14
Sprinkle with parsley and cut into 6 wedges.
