A stir-and-bake Italian-style omelette, frittatas are easy, fast, and completely customizable. A good frittata should be equally at home on the breakfast, lunch, or dinner table and taste as good cold or at room temperature as it does hot. This particular variation hits these hallmarks easily, and also has the added benefit of being somewhat seasonless; prepare it in the summer when fresh corn is abundant (2 medium cobs should yield the correct amount) or in the winter with your favourite frozen variety.
Preheat the oven to 375°F (190°C).
In a 10-inch (25 cm) oven-safe cast iron, stainless steel, or non-stick skillet, cook the bacon until crisp, turning as needed, about 6 minutes. Transfer the bacon to a plate lined with paper towel, and drain all but 1 teaspoon (5 mL) of bacon fat from the skillet.
While the bacon is cooking, whisk together the eggs and ricotta cheese in a medium bowl until completely combined. Stir in ½ cup (125 mL) Cheddar cheese and half the green onions, and season with salt and pepper.
Add the corn to the skillet and sauté until it softens, about 3 minutes. Chop the bacon and return to skillet. Stir in the jalapeños and combine thoroughly.
Pour the egg mixture over top and stir to combine with corn and bacon; sprinkle with the remaining ¼ cup (60 mL) Cheddar cheese. Slide the skillet into the oven and bake for 12 to 15 minutes or until the eggs are set but not browned.
Remove the skillet from the oven and garnish with the remaining green onions and basil. Cut into wedges and serve immediately with the tomato sauce on the side.