When tomatoes are running wild in your garden, try this for a tasty treat:
3 tablespoons extra-virgin olive oil
1 ¼ cups cherry tomatoes – cut in half length-wise
½ teaspoon kosher salt, divided
7 large eggs, at room temperature
1/3 cup heavy cream – best at room temperature
½ cup basil leaves – roughly chopped
½-3/4 cup diced or thickly shredded fresh mozzarella
Preheat the broiler to high and place the oven rack in the middle of the oven. Heat an 8-inch ovenproof, nonstick skillet over medium heat. Add the olive oil and tomatoes. Season the tomatoes with 1/4 teaspoon salt and cook until they are soft and beginning to fall apart, about 3 – 5 minutes.
In the meantime, whisk the eggs in a large bowl. Add the heavy cream, basil, and remaining 1/4 teaspoon salt and whisk together until light. Pour the egg mixture over the tomatoes, sprinkle with the mozzarella, and cook for 2 – 3 minutes. Using a rubber spatula, loosen the cooked eggs from the sides and bottom of the pan and tilt the pan to allow the raw egg to run underneath. Cook another minute and repeat. Place the whole pan under the broiler and cook for 5 to 6 minutes or until the eggs are just set. Slide the frittata onto a board, slice, and serve.