Tomato-Pancetta Frittata

• 8 eggs
• 12 teaspoon salt
• 14 teaspoon fresh ground pepper
• 1 tablespoon olive oil
• 3 ounces pancetta, thinly sliced and chopped (about 3/4 cup)
• 34 cup corn kernel
• 1 medium tomatoes, seeded and coarsely chopped
• 13 cup green onion, sliced
• 1 cup provolone cheese, shredded
• 1 large tomatoes, thinly sliced

1. Heat the oven to 425 degrees F.
2. In a medium bowl, whisk together the eggs, salt and pepper until well blended.
3. Heat a large (10-inch) nonstick ovenproof skillet over medium heat until hot.
4. Add the oil and heat until hot.
5. Add the pancetta and cook for 2 minute.
6. Stir in the corn and cook for 1 minute.
7. Stir in the chopped tomato and green onions; cook for 3-4 min or until the tomato begins to soften, stirring occasionally.
8. Pour in the eggs.
9. Cook, pushing down the sides and tilting the pan to let the eggs flow into the bottom of the pan.
10. Do this for about 3-5 min or until the bottom and sides are set - the center will still look wet.
11. Remove from the heat.
12. Sprinkle with the cheese.
13. Top the cheese with the sliced tomato and a few more sliced green onions if you desire.
14. Bake for 5-8 min, or until the center is set.
15. Let stand for 5 min and cut into wedges.

eggs, salt, ground pepper, olive oil, pancetta, corn kernel, tomatoes, green onion, provolone cheese, tomatoes

Taken from www.food.com/recipe/tomato-pancetta-frittata-193255 (may not work)