Tomato and Asparagus Frittata


  • 6 eggs, plus 2 egg whites

  • 136g Parmesan cheese, grated

  • 68g fresh basil, torn or sliced

  • 136g Roastes Tomatoes, drained (2 tbsp marinade reserved)

  • 1 leek, rinsed and thinly sliced

  • 1 bunch asparagus, chopped into 2.5 cm pieces

  • 136g of goat cheese crumbles

  • Salt and freshly ground pepper


  1. Preheat oven 200°C

  2. In a large bowl, whisk the eggs and egg whites together along with Parmesan cheese and basil. 

  3. Season with salt and pepper.

  4. Heat tomato marinade in a large nonstick skillet over medium heat.

  5. Add leek and saute until beginning to soften about 3-5 minutes. 

  6. Add asparagus and saute until just tender, about 5 minutes. 

  7. Add roasted tomatoes and cook 2-3 minutes until hot.

  8. Pour egg mixture into skillet and stir until eggs just until they begin to set on bottom, about 2 minutes.

  9. Sprinkle goat cheese over top and transfer skillet to even. 

  10. Bake until the center is set, about 10-15 minutes. 

  11. Loosen edges of frittata with rubber spatula and slide out serving plate. 

  12. If skillet prevents you from slide out frittata, you can invert it onto a large plate and then flip onto your serving plate.

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