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Tomato & Asparagus Frittata

Make this frittata the next time you need to serve an easy yet still impressive breakfast.

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Ingredients

1 cup Roasted Red Tomatoes drained (reserve 2 tbsp marinade)
6 Eggs plus 2 egg whites
1 cup Parmesan cheese
1/2 cup Fresh basil torn
1 Leek rinsed, sliced
1 bunch Asparagus cut into 1″ pieces
1 cup Goat cheese crumbles
Salt & freshly ground pepper

Instructions

Preheat oven to 400ºF
In a large bowl, whisk eggs and egg whites together along with parmesan cheese and basil
Season with salt and pepper
Heat tomato marinade in a large nonstick skillet over medium heat
Add leek and sauté until beginning to soften about 3-5 minutes
Add asparagus and sauté until just tender, about 5 minutes
Add roasted tomatoes and cook 2-3 minutes until hot
Pour egg mixture into skillet and stir until eggs just begin to set on bottom, about 2 minutes
Sprinkle goat cheese over top and transfer skillet to oven
Bake until center is set, about 10-15 minutes
Loosen edges of frittata with rubber spatula and slide out onto serving plate
If skillet prevents you from sliding out frittata, you can invert it onto a large plate and then flip onto your serving plate

Notes

Original image and recipe source: FOODMatch

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