6 whole large eggs2 large egg whites ½ cup finely grated Parmesan 1/3 cup thinly sliced fresh basil ¾ tsp. salt ½ tsp. black pepper 4 garlic cloves, thinly sliced 3 Tbsp. olive oil ½ lb. boiling potatoes, peeled & cut into ¼” dice 2 c. halved cherry tomatoes

Whisk together whole eggs, egg whites, ¼ c. Parmesan, basil, ½ tsp. salt, & ¼ tsp. pepper in lg. bowl. Preheat broiler. Cook garlic in 1 Tbsp. oil in a 10” heavy, ovenproof skillet over med. 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 slotted spoon to bowl w/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 veggies & cook over med-high heat, lifting up cooked egg around edges to let uncooked egg flow underneath, 3 mins. Reduce heat to med. Cook, covered, 5 mins more (center will be moist). Remove lid & broil frittata 5- 7” from heat until set, about 5 mins (can also bake in 350 oven for 10 mins or so). Sprinkle top with remaining Parmesan, then broil until cheese melts & frittata is golden brown, 2 to 3 mins more. Slide onto a platter & cut into wedges.

Adapted from Gourmet May 2001, found on www.epicurious.com