• Preheat broiler. In bowl, beat eggs, water, salt and pepper. Heat 2 tbsp olive oil in large, ovenproof skillet, preferably nonstick, set over medium-high heat; pour egg mixture into skillet. Cook for 3 to 4 minutes, lifting edges of the eggs as they set to let uncooked egg run underneath until bottom is set.
• Sprinkle cheese over top; broil for about 3 minutes or until cheese is golden and bubbly. Slide onto platter or cut into wedges and transfer to plates. Set aside.

Sauce: Return skillet to stovetop over medium-low heat; cook oil and garlic, tipping pan to moisten garlic, for about 1 minute or until fragrant. Add tomatoes; increase heat to medium-high. Cook, stirring occasionally, for about 5 minutes or until slightly thickened. Add basil, salt and pepper. Spoon partially over frittata wedges.

Tip: Serve this frittata with crusty Italian bread.

Recipe Provided by Chef Sharon Sanders