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 sauté  until beginning to soften about 3-5 minutes. 
  6. Add asparagus and sauté  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 oven. 
  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.