small zucchini, chopped into 1/8 inch-thick rounds
ear of corn, kernels removed
A handful of cherry tomatoes, halved
A couple basil leaves, thinly sliced
Salt and pepper
In a medium (around 9-inch) oven-safe skillet, heat the olive oil over medium-high heat until it is shimmering. Stir in the onion and bell pepper and cook, stirring frequently, until they have softened and browned, around 5 minutes.
Stir in the zucchini rounds and corn kernels and cook until softening, about 3 minutes. Add the cherry tomatoes and basil leaves plus a couple pinches of salt and pepper and give a stir.
Turn the heat down to medium-low and let the veggies hang out until the tomatoes just start to soften, a minute or two. During that time, in a medium bowl, whisk the eggs with a few pinches of salt and pepper and turn your oven broiler on.
Pour the eggs over the vegetables and let the frittata cook until it is most of the way set, but the top is still uncooked, then transfer the frittata to the oven and broil just until the top is cooked. Remove from the oven. This frittata can be served warm, room temperature, or cold. It’s good with a salad and really yummy sandwiched between pieces of bread, especially with some pesto.