Tomato and Asparagus Frittata


  • 6 eggs, plus 2 whites

  • 1 cup Parmesan cheese, grated

  • 1/2 cup fresh basil, torn or sliced

  • 1 cup Roastes Tomatoes, drained (2 Tbsp marinade reserved)

  • 1 leek, rinsed and thinly sliced

  • 1 bunch asparagus, chopped into 1 inch pieces

  • 1 cup goat cheese crumbles

  • Salt and freshly ground pepper


  • Preheat oven 400F

  • 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 saute until beginning to soften about 3-5 minutes. 

  • Add asparagus and saute 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 even. 

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

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

  • 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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