In a bowl combine contents of skillet, three extra-large eggs, generous grindings of pepper and about 15 fresh basil leaves cut into fine shreds.
Pour contents into skillet prepared with one tbspn olive oil on high heat until hot. Level frittata batter and cook until the edges of the batter become firm.
Slip skillet into oven pre-heated to 400. When top of frittata has firmed up, remove skillet from oven using oven mitt or thick pot holder, and slide onto serving plate.