This puffed and golden frittata pulls away to reveal gooey mozzarella, with bright tomatoes and basil tumbled over the top. Dig in while the cheese is melted and warm.
Allergen Note: Contains milk, eggs.
Preheat the oven to 375°F. Cut the cherry tomatoes in half. Mince 1 clove of garlic. Pick a handful of basil, toss the stems, and chop the leaves. In a bowl, toss the tomatoes, garlic, and basil with 2 tablespoons olive oil and season with salt. Set aside and let marinate, stirring occasionally.
Meanwhile, crack 8 eggs into a large bowl and whisk to combine. Whisk in ¼ cup of the Parmesan, 1 teaspoon salt, and grind generously with pepper. Drain and thinly slice the mozzarella.
In a cast-iron skillet or ovenproof pan over medium heat, warm 1 tablespoon olive oil. Pour in the egg mixture and cook just until the bottom sets, about 1 minute. Arrange the mozzarella slices on top. Transfer the pan to the oven and bake until puffed, golden, and just set at the center, 10 to 12 minutes, depending on the size of the pan.
Cut the frittata into wedges and transfer to plates. Spoon the marinated tomatoes over, grind with pepper, and serve warm.