INGREDIENTS
- 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
Method
- Preheat oven 200°C
- In a large bowl, whisk the 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 until they begin to set on bottom, about 2 minutes.
- Sprinkle goat cheese over top and transfer skillet to oven.
- Bake until the 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.