Ingredients Jump to Instructions ↓

  1. 6 whole large eggs

  2. 2 large egg whites

  3. 1/2 cup finely grated parmesan (2 ounces)

  4. 1/3 cup thinly sliced fresh basil

  5. 3/4 teaspoon salt

  6. 1/2 teaspoon black pepper

  7. 4 garlic cloves, thinly sliced

  8. 3 tablespoons olive oil

  9. 1/2 pound boiling potatoes, peeled and cut into 1/4-inch dice

  10. 2 cups grape tomatoes or halved cherry tomatoes (6 oz)

Instructions Jump to Ingredients ↑

  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. Transfer garlic with a slotted spoon to a bowl.

  4. 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.

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

  6. 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.

  7. 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).

  8. 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.

  9. Slide onto a platter and cut into 4 wedges.


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