Potato and corn frittata

Remember this zucchini and potato frittata? This uses fresh summer corn; some of the kernels will almost caramelize, which is too delicious for words.

3 tablespoons olive oil or bacon grease
2 garlic cloves, minced
1 small onion, sliced
1 large baking potato, peeled and sliced
1/4 teaspoon dried thyme
Salt and freshly ground black pepper
2 cups corn kernels
6 eggs
1 cup coarsely shredded mozzarella or cheddar cheese (4 ounces)
1/2 cup cream
2 tablespoons fresh flat-leaf parsley

Heat the oil (I used bacon grease) in a large cast-iron skillet over medium heat, and add the garlic, onion, potato, thyme, and salt and pepper to taste. Cover and cook for 5 minutes, resisting the urge to stir. Remove the lid, flip the mixture so the other side can brown, and then cook for 5 minutes longer. Add the corn and cook for a few minutes longer, to heat through.

Beat the eggs in a medium bowl, then add the cheese, parsley, cream, and salt and pepper. Pour into the skillet, stirring just to mix with the potatoes. Cook without stirring (shaking occasionally to loosen it) until the bottom is golden but the top is still runny, 8 to 10 minutes. Finish the frittata by placing it in the oven; bake at 400 until the top is just set. Remove and serve.