1.
Preheat oven to 200°C. Lightly oil a 1.2L rectangular baking dish with oil spray.
2.
Heat 2 tablespoons oil in a pan over medium heat. Cook leek, asparagus and garlic for 5 minutes, stirring until slightly softened. Stir in basil, then remove from heat.
3.
Beat eggs and milk in a bowl, then season and stir in leek mixture. Pour into baking dish, scatter with cheese and bake for 20 minutes or until firm in centre. Cool.
4.
Place tomatoes on a baking tray, drizzle with remaining 1 tablespoon oil, then season. Bake for 10 minutes or until starting to soften. Slice frittata and serve with the tomatoes and salad.