Seasonal Mexican Frittata with Salad

Ingredients

• 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

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