Seasonal Mexican Frittata with Salad

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