In a medium bowl, whisk eggs and egg whites. Add ricotta, Parmesan, parsley,
chives, basil, pepper and remaining 1/2 ts salt and whisk until smooth. Stir
in vegetables. Preheat broiler.
Add remaining 1 ts oil to the skillet, swirling to coat the bottom; heat
over medium-low heat. Pour in egg mixture, shaking pan to distribute evenly.
Cook until edges are set and frittata is browned on the bottom, 5 to 7
minutes.
Place skillet under broiler 6 inches below the below the heat source and
cook until top of frittata is set, 2 to 3 minutes. Loosen edges and slide
frittata onto a platter. Cut into wedges and serve.