Crack 6 eggs into bowl and whisk together, adding a little water to thin them out.
Mix the chives into the eggs with the salt, pepper and cayenne. Set aside.
In a saute pan, heat the evoo on medium and add the shallots, mushrooms, and tomatoes and cook for 5 minutes or until they begin to soften.
Add the spinach and add a pinch more of salt and pepper.
Pour in the egg mixture and cook for 5 minutes on medium heat (at this point the outer rim of the eggs should begin to cook and pull away from the pan).
Sprinkle the parmesean cheese on to the top of the frittata.
Place the pan into the oven and cook for 10-12 minutes, or until eggs begin to set and top becomes golden brown.
Serve with a light salad and enjoy!
Recipe by Keys to the Cucina at http://keystothecucina.com/2013/08/21/loaded-veggie-frittata-with-spinach-mushrooms-and-more/