Preheat the oven to 425 degrees F, place the tomato halves on a baking sheet with the cut side facing up. Roast for 30 minutes. Remove and set aside.

Melt the butter in the larger of the two frittata pans. Add the onion, corn, and zucchini to the pan and sauté over medium heat until soft, about 12 minutes.

Add the roasted tomatoes, dill seed, salt and pepper and cook an additional two minutes to warm up the dill seed.

Whisk the eggs together and pour into the pan. Sprinkle the cheese evenly over the frittata.

Continue to cook until the sides begin to firm up and you can easily lift the sides away from the pan. Keep a close eye on the eggs and once they're starting to look like the edges of the top of the frittata as are starting to firm up, cover the frittata with the mating pan interlocking them, and quickly flip the frittata. Remove the pan and continue to cook for another couple of minutes.

Warm a serving dish in the microwave or in the oven after the tomatoes are finished roasting. Slide the frittata out into the warm serving dish.