6 large eggs 2 large egg whites 1/2 cup sharp cheddar cheese, grated 1/3 cup Italian parsley, chopped 3/4 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 4 garlic cloves, thinly sliced 3 Tablespoon olive oil 6 oz. Yukon gold potatoes, peeled and cut into 1/4 inch dice 2 cups grape tomatoes, halved 4 Tablespoons mascarpone cheese
Whisk together 6 eggs and 2 egg whites. Stir in the 1/4 cup cheddar cheese, Italian parsley, 1/2 teaspoon salt and 1/8 teaspoon freshly ground black pepper.
Preheat the broiler.
In a 10-inch skillet heat 1 tablespoon of olive oil along with the garlic slices. Cook the garlic for 1 minute. Transfer the garlic using a slotted spoon to a plate.
Add the potatoes to the skillet and sauté over medium high heat, until just tender, about 7-8 minutes. Transfer with a slotted spoon to the plate containing the garlic. Add 1 tablespoon of olive oil to the skillet and along with the tomato halves. Cook over medium high heat until the tomatoes start to brown, about 5 minutes. Add the remaining tablespoon of oil, potatoes and garlic to the skillet and stir to distribute evenly along the bottom of the pan. Sprinkle with the remaining salt and freshly ground black pepper. Pour the egg mixture over the top and cook over medium high heat, lifting up the cooked egg around the edges to let the uncooked egg to flow beneath, about 3 minutes. Reduce the heat to medium and cook, covered for 5 minutes longer (the center will still be moist).
Remove the lid and broil the frittata 5-7 inches from the heat (if using a plastic handle pan wrap it in foil) for 5 minutes. Sprinkle the top with the remaining 1/4 cup cheddar cheese and dollop mascarpone around the top of the frittata; continue to broil until the cheese melts and the top of the frittata is golden brown. Slide the frittata onto a platter, cut into wedges and serve.