A savory Dutch baby with summer vegetables is a breakfast for dinner you’ll put on repeat

This particular combination of sweet onion, corn, zucchini and tomatoes is one I make so often this time of year, it’s like a best friend I know I can rely on. The vegetables keep in the refrigerator for a few days, so you can make them ahead and rewarm for this recipe, or make a bigger batch, as I often do, to have on hand as a side dish, a salad, or even folded into my eggs for breakfast, lunch or, yes, dinner.