Tomato & Asparagus Frittata
Make this frittata the next time you need to serve an easy yet still impressive breakfast.
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
Tried this recipe?Let us know how it was!
