Vegetarian Tomato & Basil Frittata

Arrange a rack in the middle of the oven and heat to 400°F.

In a mixing bowl, whisk the eggs, salt, black pepper, parmesan cheese and chopped basil.

Add the oil to an oven-safe skillet over medium heat. Add the tomatoes and gently toss in the oil for 1 minute. Be careful not to break the cherry tomatoes.

Add the egg mixture into the skillet and let cook until the sides are set but the middle is still runny.

Transfer the skillet to the oven and bake until the eggs are set, 8 to 10 minutes. To check if the frittata is done, cut a small slit in the center of the frittata. If liquid seeps into the cut, bake for another few minutes; if the eggs are set, pull the frittata from the oven.

For a browned, crispy top, run the frittata under the broiler for a minute or two at the end of cooking.

Cool in the pan for 5 minutes, then slice into wedges and serve.