1 1/4 pounds ripe, locally grown tomatoes

1 or 2 garlic cloves (to taste), minced or puréed

1/2 cup diced sweet onion

Salt and freshly ground pepper

1 tablespoon fresh basil leaves leaves

8 large eggs

2 tablespoons milk

1 tablespoon extra virgin olive oil

Divide the tomatoes into two batches. Slice one batch into rounds (about 1/3 inch thick), and seed and chop the other batch. Toss the chopped tomatoes in a bowl with the garlic and salt and pepper to taste.

Beat the eggs in a bowl, and stir in salt and pepper to taste, milk and the basil. Stir in the chopped tomatoes.

Heat the olive oil over medium-high heat in a 10-inch heavy nonstick skillet. Add the onions and cook until tender. Pour in the egg mixture. Tilt the pan to distribute the eggs evenly over the surface. 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. 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. Cook 10 minutes, shaking the pan gently every once in a while. The eggs should be just about set; cook a few minutes longer if they’re not.

Meanwhile, heat the broiler. 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 doesn’t burn. Remove from the heat, shake the pan to make sure the frittata isn’t sticking, and allow it to cool for 5 to 15 minutes. Loosen the edges with the spatula. Carefully slide from the pan onto a large round platter. Cut into wedges. Serve hot, warm, at room temperature or cold.

Martha Rose Shulman

New York Times