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