Tomato, Garlic, and Potato Frittata

Ingredients

• 0.5 teaspoon pepper black
• 6 oz cherry tomatoes halved
• 2 large egg whites 
• 0.3 cup basil fresh thinly sliced
• 4  garlic clove thinly sliced
• 3 tablespoons olive oil 
• 2 ounces parmesan finely grated
• 0.5 pound potato boiling peeled cut into 1/4-inch dice
• 0.8 teaspoon salt 
• 6 large eggs whole

Equipment

• bowl
• frying pan
• whisk
• aluminum foil
• broiler
• slotted spoon

Directions

1. Whisk together whole eggs, whites, 1/4 cup parmesan, basil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in large bowl.
2. Preheat broiler.
3. 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.
4. Transfer garlic with a slotted spoon to a bowl.
5. Add potatoes to skillet and sautéover moderately high heat, stirring, until just tender, about 6 minutes.
6. Transfer with a slotted spoon to bowl with garlic.
7. Add 1 tablespoon oil and tomatoes to skillet and cook over moderately high heat, stirring, until tomatoes brown and skins split, about 4 minutes.
8. 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.
9. 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).
10. Remove lid and broil frittata 5 to 7 inches from heat until set, about 5 minutes.
11. Sprinkle top evenly with remaining 1/4 cup parmesan, then broil until cheese melts and frittata is golden brown, 2 to 3 minutes more.
12. Slide onto a platter and cut into 4 wedges.
13. ·If your skillet isn’t ovenproof, wrap handle with heavy-duty foil (or a double layer of regular foil) before broiling.