Seasonal Mexican Frittata with Salad

• 1 tablespoon olive oil
• 2 small zucchini, cut into 1-inch dice
• 2 scallions (white and pale green parts only), chopped
• 1 ear corn, kernels cut off the cob
• 1/3 cup diced tomatoes (1-inch dice)
• 5 large eggs
• 1 tablespoon chopped fresh cilantro
• Salt and freshly ground black pepper
• 1/3 cup Mexican crema
• 1/3 cup shredded Oaxaca or mozzarella cheese
• 4 cups arugula
• 1/4 cup toasted pepitas (hulled green pumpkin seeds)
• 1/4 cup dried cranberries
• Juice of 1 lemon
• Drizzle of olive oil
• Salt and freshly ground black pepper
• Big pieces of shaved Parmesan, for topping

1. For the frittata: Preheat the oven to 425 degrees F.
2. In an 8-inch nonstick, ovenproof saute pan, heat the oil over medium heat.
3. Add the zucchini and cook until soft, about 4 minutes.
4. Add the scallions and corn and cook until soft, about 3 minutes.
5. Add the tomatoes and cook for about 1 minute.
6. Meanwhile, in a medium bowl, beat the eggs with 2 tablespoons of water.
7. Add the egg mixture and cilantro to the pan along with some salt and pepper.
8. Cook for about 8 minutes, lifting the edges with a spatula to allow any uncooked egg to flow to the bottom.
9. Transfer the pan to the oven and bake until puffed and golden, 8 to 10 minutes.
10. Pour the Mexican crema over the top and sprinkle with the cheese.
11. Serve warm or at room temperature.
12. For the salad: Add the arugula, pepitas, cranberries, lemon juice, olive oil and some salt and pepper to a bowl and toss to combine.
13. Top with Parmesan shavings

olive oil, zucchini, scallions, corn, tomatoes, eggs, fresh cilantro, salt, crema, mozzarella cheese, arugula, cranberries, lemon, drizzle of olive oil, salt

Taken from www.foodnetwork.com/recipes/marcela-valladolid/seasonal-mexican-frittata-with-salad.html (may not work)