Tomato, Garlic, and Potato Frittata

Tomato, Garlic, and Potato Frittata


6 whole large eggs
2 large egg whites
1/2 cup finely grated parmesan cheese (2 ounces)
1/3 cup thinly sliced fresh basil
3/4 teaspoon salt
1/2 teaspoon black pepper
4 garlic cloves, thinly sliced
3 tablespoons extra virgin olive oil
1/2 lb boiling potatoes, peeled and cut into 1/4-inch dice
2 cups grape tomatoes or halved cherry tomatoes (6 oz)


Whisk together whole eggs, whites, 1/4 cup parmesan cheese, basil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in large bowl.

Preheat broiler.

Cook garlic in 1 tablespoon olive oil in a 10-inch heavy skillet (preferably nonstick and ovenproof) over moderate heat, stirring, until golden, about 1 minute.

Transfer garlic with a slotted spoon to a bowl.

Add potatoes to skillet and saute over moderately high heat, stirring, until just tender, about 6 minutes.

Transfer with a slotted spoon to bowl with garlic.

Add 1 tablespoon olive oil and tomatoes to skillet and cook over moderately high heat, stirring, until tomatoes brown and skins split, about 4 minutes.

Add remaining tablespoon olive oil and potatoes with garlic to skillet, spreading evenly, and sprinkle with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper.

Pour egg over vegetables and cook over moderately high heat, lifting up cooked egg around edges to let uncooked egg flow underneath, 3 minutes.

Reduce heat to moderate and cook, covered, 5 minutes more (center will be moist).

Remove lid and broil frittata 5 to 7 inches from heat until set, about 5 minutes.

Sprinkle top evenly with remaining 1/4 cup parmesan cheese, then broil until cheese melts and frittata is golden brown, 2 to 3 minutes more.

Slide onto a platter and cut into 4 wedges. Makes 4 (light main course) servings

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