Seasonal Mexican Frittata with Salad

Name: Seasonal Mexican Frittata with Salad
Ingredients: 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; 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; Big pieces of shaved Parmesan, for topping