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1
Whisk together whole eggs, whites, 1/4 cup parmesan, basil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in large bowl.
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2
Preheat broiler.
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3
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.
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4
Transfer garlic with a slotted spoon to a bowl.
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5
Add potatoes to skillet and sauteover moderately high heat, stirring, until just tender, about 6 minutes.
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6
Transfer with a slotted spoon to bowl with garlic.
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7
Add 1 tablespoon oil and tomatoes to skillet and cook over moderately high heat, stirring, until tomatoes brown and skins split, about 4 minutes.
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8
Add remaining tablespoon oil and potatoes with garlic to skillet, spreading evenly, and sprinkle with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper.
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9
Pour egg over vegetables and cook over moderately high heat, lifting up cooked egg around edges to let uncooked egg flow underneath, 3 minutes.
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10
Reduce heat to moderate and cook, covered, 5 minutes more (center will be moist).
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11
Remove lid and broil frittata 5 to 7 inches from heat until set, about 5 minutes.
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12
Sprinkle top evenly with remaining 1/4 cup parmesan, then broil until cheese melts and frittata is golden brown, 2 to 3 minutes more.
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13
Slide onto a platter and cut into 4 wedges.
