courtesy Gail Blakely
2 tomatoes , halved and seeded
1/4 cup half and half
3 tbsp butter
1 tbsp chopped fresh sage
clove garlic, minced
3 oz Parmigiano-Reggiano , cut into large curls with a vegetable peeler
Arrange the tomatoes on a broiler pan skin
side up, and broil until lightly charred, about
5 to 6 minutes; remove and chop coarsely.
Meanwhile, whisk the eggs with cream and salt
and pepper until well-blended and slightly frothy.
Melt the butter in a medium non stick ovenproof skillet; add the sage and garlic
and cook until
the butter just starts to turn brown.
Immediately add the eggs , and cook over medium heat , stirring for 2 minutes,
just until the eggs
begin to form curds.
Remove from the heat while they are very moist and top with the tomatoes.
Place under broiler
for 2 minutes, just until the top is set but the center is still moist .
Slide the frittata onto a serving plate and top with parmesan
Cut into wedges.