Heat the oil in a medium non stick skillet. Add broccoli, carrot and onion. Cook over medium heat for 5 minutes, or until broccoli is tender crisp. Stir in red peppers; cook for 1 minute. Whisk eggs with milk, parsley, salt and hot pepper sauce until blended. Pour into skillet over vegetables. Turn heat to low. Sprinkle the cheeses over the frittata. Cover and cook for 5 to 10 minutes, or until eggs are set. Cut into wedges and serve.