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Tomato & Asparagus Frittata

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


  • 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


  • 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


Original image and recipe source: FOODMatch
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