Set a strainer over a bowl. In a medium bowl, toss the diced tomatoes with 2 tablespoons of the chopped mint and season with salt and pepper. Scrape the tomatoes into the strainer and let drain.

Meanwhile, in another bowl, toss the chopped parsley with the scallions, garlic, cumin, and the remaining 2 tablespoons of the chopped mint. Stir in the eggs and season with salt and pepper.

In a large cast-iron skillet, heat 2 tablespoons of the olive oil. Pour in half of the egg mixture and tilt the pan to spread it into a thin pancake. Cook over moderately high heat, turning once, until browned and crisp, about 4 minutes. Transfer the frittata to paper towels to drain. Repeat with the remaining 2 tablespoons of olive oil and egg. Cut the frittatas into wedges. Spoon the drained tomatoes alongside, garnish with the mint leaves, and serve.