6 whole large eggs ½ tsp. black pepper2 large egg whites 4 garlic cloves, thinly sliced ½ cup finely grated Parmesan (2 oz.) 3 Tbsp. olive oil 1/3 cup thinly sliced fresh basil ½ lb. boiling potatoes, peeled & cut into ¼” dice ¾ tsp. salt 2 c. halved cherry tomatoes
Whisk together whole eggs, egg whites, ¼ c. Parmesan, basil, ½ tsp. salt, and ¼ tsp. pepper in lg. bowl. Preheat broiler. Cook garlic in 1 Tbsp. oil in a 10” heavy skillet (preferably nonstick & ovenproof) over moderate heat, stirring, until golden, about 1 min. Transfer garlic with a slotted spoon to a bowl. Add potatoes to skillet & sauté over med-high heat, stirring, until just tender, about 6 mins. Transfer with a slotted spoon to bowl with garlic. Add 1 Tbsp. oil & tomatoes to skillet & cook over med-high heat, stirring, until tomatoes brown & skins split, about 4 mins. Add remaining Tbsp. oil & potatoes with garlic to skillet, spreading evenly. Sprinkle with remaining ¼ tsp. salt & ¼ tsp. pepper. Pour egg over vegetables & cook over moderately high heat, lifting up cooked egg around edges to let uncooked egg flow underneath, 3 mins. Reduce heat to moderate. Cook, covered, 5 mins more (center will be moist). Remove lid & broil frittata 5 to 7” from heat until set, about 5 mins (can also bake in 350 oven for 10 mins or so). Sprinkle top evenly with remaining ¼ c. Parmesan, then broil until cheese melts & frittata is golden brown, 2 to 3 mins more.
Slide onto a platter and cut into 4 wedges.
Adapted from Gourmet May 2001, found on www.epicurious.com