Roasted Tomato Frittata

  • 1 cup DIVINA Roasted Red Tomatoes, drained (reserve 2 tbsp marinade)
  • 6 Eggs (plus 2 egg whites)
  • 1 cup Parmesan cheese
  • 1/2 cup Fresh basil, torn
  • 1 Leek, rinsed, sliced
  • 1 bunch Asparagus, cut into 1" pieces
  • 1 cup Goat cheese crumbles
  • Salt & freshly ground pepper
  1. Preheat oven to 400ºF
  2. In a large bowl, whisk 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 begin to set on bottom, about 2 minutes
  9. Sprinkle goat cheese over top and transfer skillet to oven
  10. Bake until center is set, about 10-15 minutes
  11. Loosen edges of frittata with rubber spatula and slide out onto serving plate
  12. If skillet prevents you from sliding out frittata, you can invert it onto a large plate and then flip onto your serving plate

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