In medium bowl, combine eggs, milk, chives, marjoram and salt and pepper. Mix well and set aside. Heat 1 tablespoon of oil in 12-inch nonstick skillet over medium-high heat until hot. Add onion, zucchini and garlic and cook, stirring for 1 minute. Reduce heat to medium. Add broccoli, corn and 1/4 cup of water; cover and cook 4 to 6 min or until vegetables are crisp-tender, stirring occasionally. Remove vegetables from skillet.

Add 2 teaspoons oil of to skillet. Return vegetables to skillet; pour the egg mixture over vegetables. Cover loosely; cook over medium heat for 10-15 minutes or until center is set, lifting edges occasionally to allow uncooked egg mixture to flow to the bottom of the skillet.

Sprinkle frittata with cheese and arrange tomato slices on top. Cover, cook 1 to 2 minutes or until cheese is melted. If desired, garnish with additional chives or sprigs of marjoram. To serve, cut into wedges.

COOK'S TIP: To reduce fat in each serving by 9 grams, use reduced-fat cheddar cheese and 1 1/2 cups of refrigerated or frozen fat-free egg product. Thaw the frozen egg product before use. Each serving of this lighter version contains about 325 milligrams less cholesterol than each serving of the original frittata.

There is a simple way to differentiate between French and Italian frittatas. Italian frittatas are omelets in which the garnishes are mixed into the eggs and cooked slowly, then cut into individual serving wedges. French omelets are quickly cooked over high heat before the garnishes are folded inside and are served in single serving shapes followed by folding them into soft layers.