Directions

1. Heat oven to 400 F
2. In a large skillet over medium heat, melt the butter. Add the onion and sauté for 5 minutes. Add the corn, zucchini and mushrooms and sauté for another 2 to 3 minutes. Remove from heat. Stir in the basil and oregano, coating all the vegetables.
3. Line an 8-inch springform pan with parchment paper to prevent the eggs seeping out of the pan.
4. Beat the eggs with salt and pepper.
5. Layer half the vegetables into the pan and top with 3/4 of the cheese. Drizzle half the egg mixture on the first layer.  Top with remaining vegetables, making sure the very top layers are the zucchini slices. Sprinkle with remaining cheese and drizzle the remaining egg mixture over the top.
6. Bake for 35 minutes until the top has crisped and the eggs are fully cooked.  
7. Allow to set for 20 minutes before cutting into slices.