This frittata is packed full of vegetables and isn't too eggy, which is quite nice. It is a bit watery because of the zucchini and tomatoes, but that isn't really a problem, just something to be aware of. The recipe below includes a couple tweaks that should help fix that. Also, the cheese topping is really tasty, but was a bit much for me - I'll probably cut down on the amount next time.
Summer vegetable frittata
Adapted from Gourmet Today
6 large eggs
6 large fresh basil leaves, chopped
1 tbs chopped fresh parsley
1/4 tsp salt
1/4 tsp freshly ground black pepper
4 slices bacon, cut crosswise into 1/4-inch slices
1 pound zucchini, halved lengthwise and cut into 1/4-inch-thick slices (the zucchini I had was gigantic, so I quartered it before slicing)
1/2 pound tomatoes, seeds removed and flesh chopped
1/2 cup chopped onion
1 cup finely grated Parmagiano-Reggiano cheese (as I mentioned above, I thought this was too much - I would probably only use 3/4 cup or so next time)
Put tomatoes in a colander to drain until they are needed. Preheat broiler. In a medium bowl, whisk together eggs, herbs, salt, and pepper.
Cook bacon slices in a 12-inch ovenproof nonstick skillet over moderate heat until fat is rendered and they just begin to crisp. Add onion and saute for 1 minute. Add zucchini and cook, stirring occasionally, until zucchini is just tender, about 8 minutes. Add tomatoes and saute for 1 minute.
Pour egg mixture into skillet. As it begins to cook, use a rubber spatula to lift the cooked egg up from the edges, and let raw egg flow underneath. Cook until edges are set, about 2-3 minutes. The top and center will still be very loose at this point.
Sprinkle cheese evenly over the top, and broil about 6 inches from heat until the frittata is set, slightly puffed, and the top is golden, about 2-4 minutes.
Cool frittata for 5 minutes, and then loosen edges with a spatula and slide onto a plate. (Note: I didn't try transferring mine to a plate, but I'd guess that it would've needed to cool to room temperature before that would have been possible. Because it was so packed with vegetables, it didn't full set together until it was cooled). Cut into wedges and serve warm or at room temperature. Leftovers should be fine stored in the fridge for a day or two.