Preheat the oven to 355 degrees F (180 degrees C).
Whisk the eggs with the cream, salt and pepper.
Heat an ovenproof skillet over a moderate heat.
Add the oil and potato and cook for 7 minutes or until tender.
Add the onion and cook for 3 minutes.
Next mix in the beaten egg mixture, then top with the cheese(s) and cherry tomatoes.
Turn the heat down to low and cook for 5 minutes.
Transfer the skillet into the oven and cook for 10 minutes more, or until set.
Garnish with fresh basil and serve either hot or cold.
