From breakfast for dinner to lazy weekend brunches, this is the built-for-summer frittata template to keep by your side. It's inspired by my favorite summery take on cheesy scrambled eggs, and studded with the rich, creamy tang of goat cheese and whatever you happened to tote home from the farmers market.

Here's What to Pick Up at the Farmers Market

Just about all the mix-ins for this frittata can come straight from the farmers market. Pick up the herbs, a couple ears of corn on the cob, and tomatoes suggested in the recipe below, or grab any other fresh, of-the-moment produce that looks good to you. This is more of a template than a strict recipe. Get the basics down, and you can swap in different veggies and herbs based on what you have handy. Depending on your farmers market, you might even be able to snag some farm-fresh eggs or local goat cheese.

• Corn on the cob
• Tomatoes
• Any herb
• Eggs (bonus item!)
• Goat cheese (bonus item!)

Can't find something on the list of ingredients, or spot something different at the market that's too good to pass up? No problem! This frittata is a template rather than a recipe, so revisions are encouraged. It's more important to pay attention to the building blocks you need to make it.

How to Pick the Best Tomatoes

We're heading into peak tomato season, which means these fragrant, juicy red orbs are in abundance at the farmers market. Look for cherry tomatoes that are deep in color, with smooth, unwrinkled skin, and are plump for their size. Also, don't be afraid to smell the package — it will let you know how flavorful the tomato may or may not be and alert you to any spoilage inside the container.

If you're picking up larger tomatoes, choose ones that are heavy for the size with deep coloring, and a sweet, earthy aroma.

Know the best knife for slicing tomatoes: Are You Using the Best Knife for Slicing Your Ripe Tomatoes?

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Save the Tomatoes for Last

Since they're so juicy, partnering ripe tomatoes with eggs can prove tricky. When mixed into the eggs too soon, they have a tendency to release too much liquid, leaving the frittata loose and watery. Here we avoid a watery frittata by adding the tomatoes to the skillet after the eggs are evenly settled in the pan. Since the frittata will only require a couple more minutes on the stovetop and a few more in the oven, the eggs will keep their tender texture without getting watery.

These photos were shot at The Hunterdon Land Trust Farmers Market in Flemington, New Jersey.