Corn Frittata Parmesan

3 large eggs, beaten
1 1/2 cups of corn kernels
1/2 cup of freshly grated Parmesan cheese
Olive oil

Combine the first three ingredients in a mixing bowl and stir well. Add a wee pinch of salt and pepper and stir again.

Use just enough oil to coat the bottom of a 9-inch cast iron skillet. Heat the oil. When hot, pour in the egg mixture. Cover and cook over medium heat.

Cook for about 5 minutes, until the bottom is golden and the top is fairly set.

Carefully slide the frittata onto a plate. Invert the skillet over the plate and quickly flip over so the frittata goes back into the skillet, uncooked side down. Remove the plate, return the skillet to the heat, and cook the second side, uncovered, until golden brown.

Slide the frittata back onto the plate, allow it to cool for a few minutes, cut into wedges and serve.