Frittata can be made with all kinds of vegetables. The key is to keep a certain balance of flavors. onion, carrot and tomato are a good base to which we can add a type of green leaf (spinach, kale, arugula) and a cabbage (broccoli, cauliflower, Chinese cabbage, etc.). It blends very well with peppers, zucchini, eggplant, squash, etc., etc.
Experiment with your own variations, always keeping in mind that textured vegetables (carrots, zucchini, eggplants, etc.) must be cooked beforehand and left al dente (steaming preferably).
We steam them because they do not need salt and result al dente. Remember to chill them in ice water right after cooking.