Tomato, Garlic, and Potato Frittata
A hearty Italian-style egg dish combining tender potatoes, sweet grape tomatoes, and aromatic garlic, all topped with melted parmesan cheese. Perfect for breakfast, brunch or a light dinner.
Ingredients
- •6 whole large eggs
- •2 whole egg whites
- •½ cup finely grated parmesan
- •⅓ cup fresh basil
- •¾ teaspoon salt
- •½ teaspoon black pepper
- •4 cloves garlic
- •3 tablespoons olive oil
- •½ pound boiling potatoes
- •2 cups grape tomatoes
Cooking Instructions
- 1.
Whisk together whole eggs, whites, 1/4 cup parmesan, basil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in large bowl.
3 min
- 2.
Preheat broiler.
2 min
- 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.
1 min
- 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.
6 min
- 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.
4 min
- 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.
2 min
- 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 min
- 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.
8 min
- 9.
Slide onto a platter and cut into 4 wedges.
2 min
