First, rinse your leek(s), peel off the outer layer(s), and cut in half. If you notice there is dirt or grit in between the layers, slice in thin half moons and soak in a bowl of cold water for 5 minutes, then drain. Otherwise, slice them into thin half moons and set aside.

Crack the eggs into a medium-size bowl and whisk until they are fully combined. Season with salt (not too much because you'll add pancetta to this dish) and pepper.

Stir in the cubed cheese.

Using a 10-inch nonstick, oven-safe skillet, cook the pancetta over medium heat, until starting to brown (about 5 minutes).

Then add your sliced leeks and sauté. Cook until the pancetta is browned and crispy, and the leeks are softened, about 5-8 minutes.

Add the corn, and cook for another 1-2 minutes.

Then give the egg and cheese mixture a stir and pour it into the pan. Spread the filling around so it's evenly distributed through the eggs.

Then preheat the broiler and continue to cook the frittata for 4-5 minutes. The best way to do this is to slowly lift the edges of the frittata with your spatula, tip the pan, and let the uncooked egg mixture pool underneath. Do that a few times in different spots, as it cooks. Watch the heat because you don't want the bottom of the frittata to burn.

When the bottom is totally set, and the egg mixture on top is about halfway cooked, you're ready to put it under the broiler. Note: it's ok for the top to still look raw. Sprinkle on the parmesan cheese. Then slide your pan onto the top rack of the oven, several inches from the broiler, and cook for 2-3 minutes.

Watch closely because this can happen fast: take it out when the frittata puffs up pleasingly, looks entirely cooked, and is lightly browned on top, 2-3 minutes.

Then take it out, and let it rest for a few minutes. It will continue to cook in the pan as it sits. Then give it a quick hard shake and slide it out onto a cutting board. Slice and eat!