Roasted Tomato Frittata

Ingredients: 

• 1 c DIVINA Roasted Red Tomatoes, drained (reserve 2 tbsp marinade)
• 6 Eggs (plus 2 egg whites)
• 1 c Parmesan cheese
• 1/2 c Fresh basil, torn
• 1 Leek, rinsed, sliced
• 1 bunch Asparagus, cut into 1" pieces
• 1 c Goat cheese crumbles
• Salt & freshly ground pepper

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