Average: 5 (2 votes)
Active time
25 minutes
Total time
35 minutes
Serving Size
6 servings

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

  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

Recipe and photo courtesy of Food Match


Calories: 200; Total Fat: 13g; Saturated Fat: 6g; Sodium: 510mg; Total Carbohydrate: 8g; Fiber: 1g; Protein: 15g.

Serving Size: 6 servings

How'd it Taste?

Alan Block
Superb savory, sweet balance. The crust the eggs form is particularly tasty.
Dawn Custer

Review this Recipe