Active time: 15 min Start to finish: 30 min

Makes 4 (light main course) servings.

INGREDIENTS

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

    DIRECTIONS

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

    Preheat broiler.

    Cook garlic in 1 tablespoonoil in a 10-inch heavy skillet (preferably nonstick and ovenproof) over moderateheat, stirring, until golden, about1 minute. Transfer garlic with aslotted spoon to a bowl.

    Add potatoes to skillet and sautéover moderately high heat, stirring, until just tender, about 6 minutes. Transfer with a slotted spoon to bowl with garlic.

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


    Add remaining tablespoon oil and potatoes with garlic to skillet, spreading evenly, and sprinkle with remaining 1/4 teaspoon salt and1/4 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 to7 inches from heat until set, about5 minutes. Sprinkle top evenly with remaining 1/4 cup parmesan, then broil until cheese melts and frittata is golden brown, 2 to 3 minutes more.

    Slide onto a platter and cut into4 wedges.

    Cooks’ note:

    • If your skillet isn’t ovenproof, wrap handle with heavy-duty foil (or a double layer of regular foil) before broiling.