Tomato and Asparagus Frittata

Instructions

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