It's the height of summer (at least for our community members in the northern hemisphere) and the farmer's market is full of produce. Whether you grab the ingredients for this frittata at the farmer's market, grocery store, or from your own garden, this versatile meal celebrates the season. Smarts: A vegetable-packed frittata is super flexible. Serve this one (or any leftovers) for breakfast, lunch, or dinner.
While oven is heating, heat a 10.5” to 12” (26 cm to 30 cm) oven-safe skillet over medium-high heat. (Note: skillet size is for 4 servings. If customizing, use a larger or smaller skillet, or you can transfer the cooked filling to a muffin tin and top it with the egg mixture before baking.)
To heated skillet, add cooking oil and then zucchini with some salt. Saute until tender, 5 to 7 minutes.
Add tomatoes and corn and saute until tomatoes have started softening, ~2 minutes more.
Pour egg mixture over vegetables and stir to combine. Crumble cheese over top.
Transfer skillet to oven and bake for 20 to 25 minutes. (Frittata is done when eggs are set and a knife inserted in the center comes out clean.)
When frittata is done, give dressing a stir and season with some salt and pepper.
Toss lettuce in dressing and top with sunflower seeds.
Good flavor in the frittata and we really like the goat cheese. The salad could of used another vegetable like cucumbers and tomatoes, but overall it was a hit.