Summer Vegetable Frittata with Avocado Cream Sauce

6 eggs
¼ cup cream
2 Tbsp. butter
½ cup fresh NC sweet corn (cut of the cob)
1/3 cup diced green pepper
½ cup diced sweet onion
½ cup diced fresh tomato
¼ lb. pancetta or bacon (cooked and crumbled)
½ cup cheddar cheese
Salt and pepper to taste
¼ tsp. Italian seasoning
1 large avocado
4-6 basil leaves
1 clove garlic
¼ tsp. each salt and pepper
¼ – ½ cup olive oil

In a stove top cast iron skillet, melt butter and sauté peppers and onions until browned and soft. Add corn and cook until tender. Beat eggs with cream, add to vegetable pan. Add salt and pepper. Add in tomatoes and pancetta. Continue to stir as eggs cook. When nearly done, add in the cheese. Continue to cook until cooked through. In a blender add remaining ingredients, blend until smooth, drizzle in enough olive oil until sauce is smooth and thin enough to pour. Frittata can be served in a skillet or on a platter. Just before serving top with avocado cream sauce.