Asparagus Frittata with Burrata
This elegant brunch recipe features fresh asparagus, creamy burrata, and a hint of herb pesto, all baked to golden perfection. It’s a seasonal showstopper that’s surprisingly simple to make!
Servings 6
Ingredients
- 8 large eggs
- 1/4 cup heavy cream
- 1/2 cup Parmesan grated
- 1/2 tsp kosher salt
- 1/4 tsp black pepper freshly grated
- 1 cup asparagus chopped
- 1 tbsp olive oil
- 1 ball burrata cheese
- 2 tbsp herb pesto store-bought or homemade
Instructions
- Preheat the oven to 375 degrees.
- In a medium bowl, whisk together the eggs, cream, parmesan, salt and pepper.
- Add the olive oil to an oven-safe skillet over medium heat. Add the asparagus and saute for 3-4 minutes.
- Pour the egg mixture over the asparagus and cook on the stove for another 2-3 minutes or until the edges are set.
- Carefully put the skillet in the preheated oven and bake for 10-12 minutes or until puffed and browned.
- Remove from the oven and top with torn burrata and a drizzle of pesto. Serve warm.
Notes
Refrigerate leftovers in an airtight container for up to 3 days. Reheat in the oven or microwave.
