High Protein Vegetarian Frittata

Ingredients

• 8 large eggs
• 1 cup liquid egg whites
• 1 cup high-protein ricotta
• ¼ cup crème fraîche
• ¼ cup grated parmesan
• ½ teaspoon salt
• ¼ teaspoon ground pepper
• 2 tablespoons extra-virgin olive oil
• 3 cups thinly sliced leeks, rinsed well and patted dry
• 1 pound asparagus, trimmed and cut into 1-inch pieces
• 200–300g firm tofu, crumbled
• 1 cup shelled edamame
• 2 tablespoons pesto
• ¼ cup fresh basil

Directions

1. Position rack in upper third of oven; preheat broiler.
2. Whisk together the eggs, egg whites, high-protein ricotta, crème fraîche, parmesan, salt and pepper in a medium bowl; set near the stove.
3. Heat the olive oil in a large cast-iron skillet over medium-high heat. Add the leeks and asparagus and cook, stirring frequently, until softened, about 5–6 minutes.
4. Add the crumbled tofu and edamame and cook for a further 2–3 minutes until heated through.
5. Pour the egg mixture over the vegetables and cook, gently lifting the edges so uncooked egg can flow underneath, until nearly set, about 2–3 minutes.
6. Dollop the pesto over the top. Place the pan under the broiler until the eggs are fully set and lightly browned, about 1½–2 minutes.
7. Let stand for 3 minutes.
8. Run a spatula around the edge of the frittata, then underneath, until you can slide or lift it onto a cutting board or serving plate.
9. Top with fresh basil before serving.