10 large eggs
½ lb. fresh ricotta
About 1 cup grated Parmigiano-Reggiano
Salt and pepper
3 tbsp. olive oil
2 large cloves garlic, sliced or chopped
6 to 8 thin slices of heirloom tomatoes
6 to 8 thin slices of mozzarella (from a 1-lb. ball)
A sprinkle of crushed red pepper
A small handful of fresh basil leaves, torn, for garnish
Arrange a rack 1 rung above the center position in the oven; preheat to 425°.
In a large bowl, whisk the eggs, ricotta, and Parm; season with salt and pepper.
Heat a 10- to 11-inch nonstick skillet over medium. (If the handle is not heat-safe, double-wrap it in foil.) Add the oil, three turns of the pan. Add the garlic and swirl until fragrant, about 30 seconds. Add the eggs. As the eggs cook, using a silicone spatula, lift the cooked eggs around the edges to let the raw eggs flow underneath. When the eggs are almost set, transfer the skillet to the oven. Bake until the frittata is puffed and barely set, 10 to 12 minutes.
Top the frittata with the tomatoes and mozzarella. Bake until the tomatoes are hot and the cheese is browned in spots, about 5 minutes. Sprinkle with crushed red pepper. Slide the frittata onto a cutting board. Let cool slightly. Top with the basil. Cut the frittata into wedges.