Go Back
Email Link
Print
Recipe Image
Notes
Smaller
Normal
Larger
Tomato & Asparagus Frittata
Make this frittata the next time you need to serve an easy yet still impressive breakfast.
Print Recipe
Pin Recipe
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!