Tomato and Cheese Frittata
Rinse the tomatoes, remove from the stalks and cut into about 1 cm thick slices (approximately 1/2 inch). Grate the cheese.
Combine the eggs, cream and water and whisk together. Mix in the cheese. Season with nutmeg and salt. Rinse the basil, shake dry and pluck off the leaves.
Heat the oil in a nonstick skillet. Fry half the tomato slices over medium heat for 2 minutes.
Pour over half of the cheese-egg-cream and cook over high heat for 1 minute. Flip over and fry the other side for 2 minutes.
Bake a second frittata with the remaining tomatoes and cheese-egg-cream.
Arrange on plates and serve garnished with basil.