Bring the best veggies of the late-summer season together in this easy stovetop frittata. That's right: No need to turn on the oven for this one (it's still way too hot for that). Serve it straight out of the skillet for Sunday brunch or make it in advance and divide into slices for a quick grab-and-go breakfasts throughout the week.
Swap option: Substitute feta or any other kind of soft, fresh cheese for the goat cheese.
In a large bowl, whisk together eggs, half-and-half, 1 teaspoon kosher salt, black pepper, thyme and basil. Set aside.2.
Heat a couple of tablespoons olive oil in an 8- to 10-inch nonstick skillet over medium-high heat. Add the onions, zucchini and squash. Season with a pinch of salt, and sauté for about 5 minutes, or until squash is tender. Add the tomatoes and corn, along with another drizzle of olive oil (if needed), and cook for an additional 2 minutes.3.
Pour in the beaten egg mixture and scatter the cheese around the top. Lower the heat to low and let cook uncovered for a few minutes, occasionally pulling in the egg around the sides until curds form all around the edges. Cover with a tight-fitting lid and let cook for about 10 minutes, or until eggs are set all the way through.4.
Remove from heat, garnish with additional crumbled cheese and fresh herbs, and serve in the skillet.