1 cup red roasted tomatoes drained (reserve 2 tablespoon for marinade)
6 Eggs (plus 2 egg whites)
1 cup Parmesan cheese
½ cup Fresh basil, torn
1 Leek, rinsed, sliced
1 bunch Asparagus, cut into 1” pieces
1 cup Goat cheese crumbles
Salt & freshly ground pepper
Recipe and photo courtesy of Food Match [1]
Links
[1] https://foodmatch.com/recipes/detail/tomato-and-asparagus-frittata