In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the sweet pepper, zucchini, and new potatoes. Sauté for about 5-7 minutes until the vegetables are just tender.

Add Corn and Tomatoes

Stir in the heirloom corn and charred cherry tomatoes. Cook for another 3-4 minutes until everything is heated through. Season with salt and black pepper.

Prepare the Egg Mixture

In a bowl, whisk together the eggs, milk, and chopped fresh herbs. Season with a pinch of salt and pepper.

Combine and Cook

Pour the egg mixture over the sautéed vegetables in the skillet. Reduce heat to low and cook until the edges begin to set, about 5 minutes.

Finish Cooking

Transfer the skillet to a preheated oven at 350°F (175°C) and bake for 15-20 minutes until the frittata is set and lightly golden on top.

Serve

Remove from the oven and let it cool for a few minutes. Slice into wedges and serve with a side salad.