Breakfast & Brunchcountryliving
Asparagus Frittata with Burrata and Herb Pesto
This filling vegetarian dish is perfect for brunch, or as an eggy dinner!
👥 4 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 25 min👤 Charlyne Mattox📖 countryliving
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●whisk
- ●oven
- ●skillet
- ●knife
📝 Preparation Steps
1
Preheat oven to 350°F. Combine basil, chives, parsley, and 1/4 cup oil in a bowl. Season with salt and pepper. Whisk together eggs, cream, and Parmesan in a separate bowl. Season with salt and pepper.
large eggs10
2
Heat remaining 2 tablespoons oil in a 10-inch cast-iron skillet over medium-high heat. Add asparagus, and season with salt and pepper. Cook, stirring occasionally, until crisp-tender, 3 to ⏱️ 4 minutes. Add spinach and cook, stirring, just until wilted, about ⏱️ 1 minute. Pour egg mixture over vegetables and cook, without stirring, until eggs start to set around the edges, 2 to ⏱️ 4 minutes. Transfer skillet to the oven, and bake until cooked through, 12 to ⏱️ 14 minutes. Let cool for ⏱️ 5 minutes.
large eggs10
3
Place Burrata in center of frittata, and break open slightly with a knife. Top with herb mixture and sprinkle with pine nuts. Serve immediately.
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