Marinate the Tomatoes

1. Cut the grape tomatoes in half.
2. In a mixing bowl, add the balsamic vinegar, basil, and 1 garlic clove, chopped. Add ¼ teaspoon sea salt and a pinch of black pepper. Whisk to dissolve the salt.
3. Slowly drizzle in the olive oil while continuously whisking.
4. Add the tomatoes. Mix and place aside.

Prepare the Eggs

1. Crack the eggs into a large bowl—season with a pinch of salt and pepper.
2. Add the parmesan cheese.
3. Whisk to combine. Place aside.

Saute and Bake

1. Preheat the oven to 375°F (190°C).
2. Place the skillet over medium heat. Once heated, drizzle in enough olive oil to lightly coat the pan. Add the onion, celery, remaining chopped garlic clove, and a pinch of salt and pepper. Saute until the onions and celery have softened.
3. Add the egg mixture to the pan.
4. Transfer the skillet to the oven and bake for 15 minutes or until lightly golden on top.

Serve

1. Slice the frittata into 8 pieces.
2. Add the tomatoes—marinade and all with the arugula. Toss to combine.
3. Place the arugula and tomato mixture right in the center of the skillet.
4. Garnish with freshly shaved parmesan cheese and fresh basil.