Cheese Frittata with Tomato Basil Sauce - Filippo Berio

Ingredients

• 8 to 12 eggs
• 1/2 cup water
• 1/4 tsp each salt and freshly ground pepper
• 2 tbsp Filippo Berio Extra Virgin Olive Oil divided
• 3/4 cup shredded Provolone cheese
• Sauce:
• 2 tbsp Filippo Berio Extra Virgin Olive Oil
• 2 cloves garlic, minced
• 1 can (14 1/2 oz) diced tomatoes, with juice
• 1/4 cup slivered fresh basil
• 1/4 tsp salt
• 1/4 tsp freshly ground pepper