tomato-garlic-and-potato-frittata-105017
[‘6 whole large eggs’, ‘2 large egg whites’, ‘1/2 cup finely grated parmesan (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 olive oil’, ‘1/2 pound 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, basil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in large bowl.
Preheat broiler.
Cook garlic in 1 tablespoon 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 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 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, then broil until cheese melts and frittata is golden brown, 2 to 3 minutes more.
Slide onto a platter and cut into 4 wedges.
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