Asparagus Frittata With Burrata and Herb Pesto

Dish Info

A thick or thin frittata may be flipped in the pan or completed under the broiler. This dish, topped with creamy burrata and herb-infused oil, is a gourmet version of the great for weekend lunch or late supper.


1small bunch medium asparagus ½cup extra-virgin olive oil 1cup basil leaves, plus a few small basil leaves for garnish 1cup flat-leaf parsley leaves Salt and pepper 2tablespoons unsalted butter 8large eggs, lightly beaten ¼cup grated Parmesan cheese 1ball of fresh burrata, about ½ pound, at room temperature

Step 1

After rinsing, pat asparagus dry. Cut crosswise into 1-inch pieces; alternatively, cut into julienne strips. Put away.

Step 2

To create a thin pesto, purée the olive oil, parsley, and basil in a small food processor or blender. Add pepper and salt for seasoning.

Step 3

Heat a 10-inch cast-iron skillet or nonstick omelet pan on medium-high. When heated, swirl butter to coat pan, then add asparagus. Add salt and pepper and stir for a minute without browning.

Step 4

Add eggs quickly and mix with a wooden spoon to make scrambled eggs. Tipping pan and lifting mixture at sides lets runny egg from top fall to bottom. After 3 4 minutes, the frittata should be largely set.

Step 5

After covering the skillet with a lid, turn off the heat. Give the frittata a minute or two, or until it's just done and moist. (Alternatively, broil the pan for about a minute at a high temperature.)

Step 6

Place entire burrata in frittata center. Herb pesto drizzle. Spread burrata over frittata after piercing with knife. Cut frittata into wedges and serve from pan with basil leaves.