Tomato and Asparagus Frittata
A frittata is an Italian egg dish, similar to a crustless quiche. It’s simple to make — everything cooks in the same skillet — and it’s a great way to use up leftover vegetables and cheese. This recipe features roasted tomatoes, leeks, asparagus, and two types of cheese: Parmigiano-Reggiano and goat cheese. Leftovers pack well for lunch or breakfast on the go the next day.
Active time
25 minutesTotal time
35 minutesServing Size
6 servingsNutrition
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Ingredients
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
Instructions
- Preheat oven to 400ºF
- In a large bowl, whisk eggs and egg whites together along with parmesan cheese and basil
- Season with salt and pepper
- Heat tomato marinade in a large nonstick skillet over medium heat
- Add leek and sauté until beginning to soften about 3-5 minutes
- Add asparagus and sauté until just tender, about 5 minutes
- Add roasted tomatoes and cook 2-3 minutes until hot
- Pour egg mixture into skillet and stir until eggs just begin to set on bottom, about 2 minutes
- Sprinkle goat cheese over top and transfer skillet to oven
- Bake until center is set, about 10-15 minutes
- Loosen edges of frittata with rubber spatula and slide out onto serving plate
- 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
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