Ingredients

Makes 4 (light main course) servings

　　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)

　　

Step 1

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

　　

Step 2

Preheat broiler.

　　

Step 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.

　　

Step 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.

　　

Step 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.

　　

Step 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.

　　

Step 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).

　　

Step 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.

　　

Step 9

Slide onto a platter and cut into 4 wedges.

　　Cooks' note:

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