Heat olive oil in a medium non stick skillet over medium heat. Add onion and saute until softened about 2 minutes. Stir in garlic.
Stir eggs, chopped vegetables and basil together. Pour over onion in the skillet. Drizzle tomato clam juice over the frittata.
Cook until frittata shrinks and is no longer moist. Lift edges during cooking to allow uncooked egg to flow underneath. Cut in wedges and serve on warm plates.
Tip: For more zing, add green hot pepper sauce and a sprinkle of freshly ground pepper.