Seasonal Mexican Frittata with Salad

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Frittata:

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 

Salad:

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