Preheat the oven to 375 degrees F.

Heat the butter in a 10 or 12 inch skillet over medium heat. Add the corn, zucchini, garlic and a big pinch of salt and pepper. Cook, stirring often, until the zucchini slightly softens, about 5 to 6 minutes. Keep the mixture over low heat.

Separate the eggs. Place the egg whites in a bowl of your electric mixture. Place the egg yolks in a large mixing bowl.

To the egg yolks, add a big pinch of salt and pepper, the fresh herbs and almost all of the cheddar cheese. Whisk until combined.

Beat the egg whites until medium peaks form. Fold the egg whites into the egg yolk mixture. Do not whisk the mixture - fold it until completely combined and fluffy.

Pour the frittata mixture over the corn/zucchini in the pan. Use a spatula to smooth out the top. Cook for about 5 minutes, then turn off the heat. Sprinkle the remaining cheese on top.

Stick the pan in the oven. Bake the frittata for 15 to 18 minutes, until golden brown and puffed. Make sure the center is cooked through.

Let the frittata cool slightly. Top with micro greens or arugula. Serve!