| 1 | Slice the tomatoes into rounds a little less than ?inch thick and dredge them in the cornmeal or flour. |
| 2 | Heat enough oil in a 10-inch nonstick pan to cover the surface lightly and fry the tomatoes briefly on each side, until they are lightly colored. |
| 3 | Do not let them get soft. |
| 4 | Lightly beat the eggs with the scallions and basil and season them with salt and pepper. |
| 5 | Pour them over the tomatoes. |
| 6 | Let the eggs sit for about a minute, then give the pan a shake to loosen the bottom. |
| 7 | Cook over medium-low heat until the eggs are nicely colored on the bottom, then slide the frittata out onto a large plate. |
| 8 | Place the pan over it, invert and return it to the heat to cook the other side. |
| 9 | Turn the frittata out onto a serving plate and serve, hot or tepid, cut into wedges. |
