Asparagus Frittata with Burrata and Herb Pesto
This filling vegetarian dish is perfect for brunch, or as an eggy dinner!
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Here's a vegetarian dish that busts the common misconception that meat-free food has no grit. Serve it for brunch or dinner and you're sure to leave guests feeling full and satisfied.
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- Yields:
- 4 - 6 serving(s)
- Prep Time:
- 25 mins
- Total Time:
- 30 mins
Ingredients
- 1/2 c.
chopped fresh herbs such as basil, chives, and flat-leaf parsley
- 1/4 c.
plus 2 tablespoons olive oil, divided
Kosher salt and freshly ground black pepper
- 10
large eggs
- 1/3 c.
heavy cream
- 1 oz.
Parmesan, grated (about 1/4 cup)
- 1
bunch asparagus (about 1 pound), cut into 1-inch pieces and tough ends discarded
- 2 c.
packed baby spinach
- 1
(4-ounce) ball Burrata
- 2 tbsp.
toasted pine nuts
Directions
- Step 1Preheat 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.
- Step 2Heat 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.
- Step 3Place 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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