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1
Preheat the oven to 450F.
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2
Heat 3 tablespoons of the EVOO in a medium ovenproof skillet over medium-low heat with the crushed garlic.
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3
Let the garlic infuse the oil while you thinly slice the potatoes and onion, then remove the garlic.
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4
Add the potatoes and onions to the pan, season with rosemary, salt, and pepper, and raise the heat a little.
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5
Cook the potatoes and onions for 6 to 7 minutes, then turn and cook for 5 more minutes.
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6
Meanwhile, in a large bowl, beat the eggs with the milk or cream.
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7
When the potatoes are just tender, pour the egg mixture evenly around and under the potatoes.
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8
Transfer the skillet to the oven and bake for 10 to 12 minutes, until golden on top.
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9
Scatter the cheese on top, turn off the oven, and let the frittata stand in the oven for a couple more minutes.
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10
While the frittata cooks, prepare the crostini.
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11
Arrange the bread on a rimmed baking sheet and place in the oven to toast while the frittata cooks.
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12
Halve the bocconcini and place them in a bowl, then finely dice the prosciutto, halve the tomatoes, and add both with the parsley to the bowl with the cheese.
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13
Add the scallions, basil, and dress the salad with a liberal dose of EVOO, salt, and pepper.
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14
Remove the toasts from the oven.
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15
Top the toasts with the tomato-mozzarella salad and serve alongside wedges of the frittata.
