Lightly oil a 10-inch cast iron skillet with olive oil (I pour a dollop of oil in the center and use a paper towel to smear it over the full surface). Beat the eggs, half & half, sea salt, and red pepper flakes together in a mixing bowl until smooth and very well combined. Set aside until ready to use.

Add 2 tablespoons of olive oil to the oiled skillet and heat over medium. Once hot, add the garlic and saute until fragrant, about 2 to 3 minutes. Add the arugula and basil and continue cooking, stirring frequently, until wilted, about 2 minutes.

Pour the egg mixture into the skillet and gently stir to distribute the greens. Allow this mixture to cook untouched for 3 minutes.

Arrange the heirloom tomato and mozarella slices on the surface of the eggs (Note: it’s fine if the slices sink a bit). Continue cooking until the edges of the frittata have set up, about 12 to 16 minutes.

Turn your oven on the high broil setting and move one of the racks to the shelf that’s second closest to the top. Place the frittata under the broil and cook until mozarella is golden-brown, about 1 to 2 minutes.

Remove the frittata from the oven and allow it to cool at least 15 minutes before cutting into slices and serving.

Serve with arugula salad and a drizzle of reduced balsamic vinegar.