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1
Divide the tomatoes into two batches.
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2
Slice one batch into rounds (about 1/3 inch thick), and seed and chop the other batch.
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3
Toss the chopped tomatoes in a bowl with the garlic and salt and pepper to taste.
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4
Beat the eggs in a bowl, and stir in salt and pepper to taste, milk and half the marjoram or thyme.
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5
Stir in the chopped tomatoes.
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6
Heat the olive oil over medium-high heat in a 10-inch heavy nonstick skillet.
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7
Hold your hand above it; it should feel hot.
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8
Drop a bit of egg into the pan; if it sizzles and cooks at once, the pan is ready.
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9
Pour in the egg mixture.
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10
Tilt the pan to distribute the eggs evenly over the surface.
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11
Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the frittata with a wooden or plastic spatula in your other hand, so as to let layers of eggs form during the first few minutes of cooking.
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12
Once a few layers of egg have cooked, arrange the tomato slices on top of the frittata, turn the heat down to low and cover the pan.
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13
(Use a pizza pan if you dont have a lid that will fit your skillet.)
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14
Cook 10 minutes, shaking the pan gently every once in a while.
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15
From time to time, remove the lid and loosen the bottom of the frittata with the spatula, tilting the pan so that the bottom doesnt burn.
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16
The eggs should be just about set; cook a few minutes longer if theyre not.
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17
Meanwhile, heat the broiler.
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18
Uncover the pan and place under the broiler, not too close to the heat, for one to three minutes, watching carefully to make sure the top doesnt burn.
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19
(At most, it should brown very slightly and puff under the broiler.)
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20
Remove from the heat, shake the pan to make sure the frittata isnt sticking, and allow it to cool for 5 to 15 minutes.
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21
Sprinkle on the remaining marjoram or thyme.
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22
Loosen the edges with the spatula.
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23
Carefully slide from the pan onto a large round platter.
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24
Cut into wedges.
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25
Serve hot, warm, at room temperature or cold.
