1/2 cup canola oil, for frying
1/2 cup cornmeal
1/4 cup flour
1/2 teaspoon kosher salt, plus more to taste
1/4 teaspoon freshly ground black pepper, plus more to taste
3/4 pound (5 to 6) small, firm green tomatoes, cut into 1/4-inch to 1/2-inch slices
6 large eggs
2 scallions, white and light-green parts, coarsely chopped
3 large basil leaves, torn or rolled and cut into thin strips (chiffonade)

Heat the oil in a large, nonstick skillet over medium-high heat. Line a large plate with paper towels.

Combine the cornmeal, flour, salt and pepper in a resealable, plastic, food-storage bag. Add a handful of the tomato slices at a time and shake to coat them evenly. Working in batches, carefully drop tomato slices into hot oil (laying them away from you) and cook for 1 to 2 minutes, until coating is golden; then turn them over and cook for 2 minutes, or until coating has lightly browned. Transfer fried tomato slices to paper towel-lined plate to drain.

Meanwhile, lightly beat together the eggs, scallions and basil; season with more salt and pepper, to taste. Set aside.

When tomatoes have all been fried, pour hot oil from skillet into a small, heat-proof bowl (strain and reserve for another use, if desired); leave a thin coating of oil in skillet. Return skillet to medium heat. Arrange fried tomato slices in a single layer in skillet.

Pour egg mixture evenly over tomatoes. Let eggs sit for about 1 minute, then give pan a shake or tilt to redistribute eggs, if necessary. Reduce heat to medium-low; cook for about 5 minutes, or until underside of frittata has browned a bit (top may still be somewhat runny). Run a spatula around edges of skillet to loosen frittata; slide it onto a large plate.

Place skillet upside down over plate and use pot holders to invert both so that frittata drops into skillet, browned side up. Return to heat and cook for about 2 minutes. Transfer finished frittata to a large plate and cut into 4 wedges; serve warm.

Makes 4 servings.