Preheat the oven to 325 degrees F.

Heat the olive oil in a 10-inch cast iron skillet over medium-high heat. Add the zucchini, yellow squash, and bell pepper, and cook, stirring occasionally, until vegetables have softened but are still al dente, about 3 to 5 minutes.

Add the chopped kale, cover, and cook until kale leaves have wilted, about 1 to 2 minutes.

Add the basil and half of the sea salt. stir well. Remove skillet from heat.

Crack the eggs into a blender and add the diced avocado along with the remaining ½ teaspoon of sea salt. Blend until smooth.

Evenly pour the egg/avocado mixture over the vegetables in the skillet. Use a spoon or spatula to shift the vegetables around so that everything is evenly distributed, but avoid scrambling the eggs.

Place the frittata on the middle shelf of the preheated oven and bake for 30 minutes, or until frittata tests clean when poked in the center.

Allow frittata to cool at least 10 minutes. Cut wedges and serve with salad and home fries.