2 small green tomatoes, roughly chopped
1 leek, white and pale green parts only, cut in half lengthwise, thinly sliced and well-rinsed
8 large eggs
1/2 cup freshly grated Parmigiano-Reggiano (or any other cheese that suits you)
1 tbsp freshly grated chives
1/2 cup evoo
Preheat the oven to 425 degrees F.
Sprinkle chopped tomatoes generously with salt. Let drain in a colander for 20 minutes. Rinse, pat dry and set aside.
Heat evoo in a 10-inch nonstick ovenproof pan over moderately high heat. Add leeks and saute, stirring occasionally, until leeks begin to soften, about 1-2 minutes. Add tomatoes. Cook, stirring occasionally, until the tomatoes and leeks are very soft and both have begun to turn golden brown, about 8-10 minutes.
Meanwhile, beat together eggs, cheese and chives in a bowl. Season with s&p. Pour the egg mixture into the pan with the tomatoes and cook until the mixture has begun to set, about 4 minutes. While the egg mixture is setting you want to use spatula to run around the sides of the pan and pull the egg away, so that the raw egg mixture can seek on in there.
Place the pan in the oven and cook until eggs are just set and frittata is just cooked through, about 10 minutes.
Remove from oven, slice into wedges and serve.