Tomato, Garlic, and PotatoFrittata

6 whole large eggs 2 large egg whites 1/2 cup finely grated Parmesan 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 1/2 pound boiling potatoes, peeled and cut into 1/4-inch dice Whisk together whole eggs, whites, 1/4 cup Parmesan, basil, ½ teaspoon salt, and 1/4 teaspoon pepper in large bowl. Preheat broiler. 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. Add 1 tablespoon oil and tomatoes to skillet and cook over moderately high heat, stirring, until tomatoes brown and skins split, about 4 minutes. Add remaining tablespoon oil and potatoes with garlic to skillet, spreading evenly. 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). 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. If your skillet isn’t ovenproof, wrap handle with heavy-duty foil (or a double layer of regular foil) before broiling. The best thing about this is that u can add any other veggies to it. I like adding fresh mushrooms