Growing up in Italian-American families, eggs were always a sign of spring for us. They symbolize new life, and this why we see so many egg dishes featured around Easter time.
Nothing pairs better with asparagus – another harbinger of spring – than farm-fresh eggs. We first concocted this dish for a brunch with family around Easter and it did not disappoint. The savory pistachio pesto packs flavor and nutrition, while the burrata adds just the right touch of creaminess.
You can add any of your favorite fillings, like mushrooms, onions or cooked potatoes, to the frittata – though we like to keep it simple with asparagus.
Asparagus frittata with burrata and herbed pistachio pesto
Nothing pairs better with asparagus than farm-fresh eggs. Savory pistachio pesto packs flavor and nutrition, while the burrata adds just the right touch of creaminess.
Ingredients
- 8 eggs beaten with salt and pepper (we prefer cage-free, organic eggs)
- 14 spears asparagus cut into 1-inch pieces (prep by cutting off ¼ inch bottom, or tough part, of asparagus spears)
- 1 tsp. kosher salt
- ¼ tsp. ground black peppercorn
- ¼ cup grated Pecorino Romano cheese
- 2 ⅛ cups extra virgin olive oil (reserve 1/8 cup for bottom of pan)
- 1 cup basil leaves
- 2 Tbsp. shelled pistachios
- ½ cup Italian parsley leaves
- 1 ball burrata
Instructions
- Heat oven to 350°F.
- To prepare pesto: in a small food processor add basil, pistachios, parsley, Pecorino cheese and puree. Add ½ cup extra virgin olive oil while processor is on. After about one minute of blending the oil should blend the ingredients together, creating a pesto consistency. Taste and season with additional salt and pepper as needed. Reserve in fridge (it’s possible to reserve up to a week in advance).
- Heat a 10", oven-proof, non-stick sauté pan on medium heat. Add ⅛ cup (or 2 Tbsp.) olive oil to pan along with the raw asparagus pieces, and sauté them for two minutes.
- Add beaten eggs so they cover the bottom of pan. Evenly distribute the asparagus within the pan so each bite will have an asparagus piece. Keep on medium heat until the bottom layer of egg is solidified (the top can remain runny).
- Place the frittata pan in the oven for about 5 minutes, or until golden and cooked through in the center. To test if it’s cooked through, pin a skewer in the center of frittata and make sure it comes out clean. Or, gently jiggle the entire pan to make sure it’s solid.
- Once frittata is out of oven, let sit for two minutes to settle. Place a serving plate over the frittata (make sure it is wider than the sauté pan), with the serving-side on the plate toward frittata. In one motion hold the plate down on the sauté pan and flip the serving plate and sauté pan upside down. With sauté pan on top and serving plate on bottom, the frittata should drop right onto the serving plate.
- Place the ball of burrata in the middle and gently break it open so it spreads over frittata. Add dollops of pesto in a decorative way onto the frittata.
- Cut into wedges and serve.
Notes
Watch our video on how to properly chop parsley.
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