Frittatas are one of our favorite ways to showcase seasonal vegetables. Divina Roasted Red Tomatoes add a rich, concentrated tomato flavor that pairs beautifully with asparagus, leek and creamy goat cheese.
INGREDIENTS
1 c Divina Roasted Red Tomatoes, drained (reserve 2 tbsp marinade)
6 eggs, plus 2 egg whites
1 c Parmesan cheese, grated
1/2 c fresh basil, torn
1 leek, rinsed and sliced
1 bunch asparagus, cut into 1-inch pieces
1 c goat cheese crumbles
Salt and freshly ground black pepper, to taste
INSTRUCTIONS
- Preheat the oven to 400°F.
- In a large bowl, whisk together the eggs, egg whites, Parmesan cheese and basil. Season with salt and pepper.
- Heat the reserved tomato marinade in a large nonstick oven-safe skillet over medium heat.
- Add the leek and cook until beginning to soften, about 3 to 5 minutes.
- Add the asparagus and cook until just tender, about 5 minutes.
- Add the Roasted Red Tomatoes and cook for 2 to 3 minutes, until heated through.
- Pour the egg mixture into the skillet and stir until the eggs begin to set on the bottom, about 2 minutes.
- Sprinkle the goat cheese over the top and transfer the skillet to the oven.
- Bake until the center is set, about 10 to 15 minutes.
- Loosen the edges of the frittata with a rubber spatula and slide onto a serving platter.
- If needed, invert the frittata onto a large plate, then flip onto your serving platter.
