You can use this recipe as a template to make frittatas with whatever your local farmers provide, such as cauliflower, sweet peppers, leeks, artichokes, Swiss chard or fennel. Cook the vegetable first, then incorporate with the beaten eggs and seasonings. Replace the goat cheese with grated Parmigiano Reggiano or pecorino cheese, if you like. Frittatas are cooked slowly, not rapidly like an omelet, and they taste better when they have cooled a bit. In fact, any leftover frittata—cold or at room temperature—makes a delicious sandwich tucked between two slices of toast.

Preheat a broiler and position a rack 8 to 10 inches from the element.

Heat 1 tablespoon olive oil in a 10-inch nonstick broilerproof skillet over moderately high heat. When the oil begins to ripple, add the zucchini. The slices should fit in a single layer. Cook, turning once, until browned on both sides. Using tongs, transfer the slices to paper towels to drain and cool. Discard the oil remaining in the skillet and wipe the skillet dry with a paper towel.

Return the skillet to moderately low heat and add the remaining 1 tablespoon oil. Whisk the eggs with the salt and pepper in a bowl, then stir in the sautŽed zucchini. Add to the hot skillet and use a heatproof rubber spatula or fork to separate the zucchini slices so that they are evenly spaced. Cook slowly until the frittata is mostly set but still a little runny on top, 8 to 10 minutes. Scatter the cherry tomatoes and basil over the surface, poking them down into the moist egg. Dot with pinches of the goat cheese.

Put the skillet under the broiler element until the top is puffed, firm to the touch, and golden brown, 2 to 3 minutes. Slide the frittata out onto a cutting board or serving platter. Let rest for at least 15 minutes before cutting into wedges. The frittata is best when warm, not hot.