Note: The toppings should be warmed before being added to the frittata.
6 small cherry tomatoes
2-3 Fresno chiles, sliced in half lengthwise, stem and seeds removed
1-2 green onions
1/4 cup thinly sliced dry Italian salame
1/3 cup finely grated aged Provolone
1. Heat the oven to 500 degrees. Slice the tomatoes in half lengthwise and place them on a rack on a baking sheet, cut-side up. Drizzle lightly with olive oil and sprinkle with one-eighth teaspoon salt, or as desired. Roast until they soften and start to caramelize, about 5 to 6 minutes. Cool
2. Reduce the heat to 400 degrees. Toss the chiles in olive oil, season with salt and arrange them on the rack on the baking sheet. Roast until they wilt slightly, 4 to 6 minutes.
3. Stack a few pieces of chile on top of each other and thinly slice them. Slice the green onions on an extreme bias, starting at the green end and moving to the root.
4. As soon as the eggs are no longer runny, but not completely set, scatter over peppers, the onions and the salame. Distribute the tomato halves evenly across the top and guide the eggs from the pan, so it slips evenly onto the plate. Top with grated Provolone.