I used the ingredient list as a guideline but then made it my own. First, I chopped up and caramelized a medium sized onion, in a 10 inch oven-proof skillet, using butter and olive oil. That took about 35 minutes so make sure you allow enough time. Once the onion was done I added a minced garlic clove (or two). Then I tossed in a generous cup of frozen roasted corn and a generous cup of chopped sugar plum tomatoes. I beat 4 eggs and added about 1/4 cup of heavy cream. I stirred in 1/2 cup of grated cheddar/gruyere cheese and 1/2 cup grated Parmesan cheese into the egg mixture. Salt and pepper to taste. I poured the egg mixture over the veggies and then let it cook on a low heat for about 5 minutes to get it started setting. I put in in a 350 degree oven to finish. I took it out when the top was set but not firm. I don't like overlooked eggs and theses were just perfectly soft but not mushy.
Next time I might add some cheese on top and let it brown if I can accomplish that without overcooking. I will also probably use two onions.