Asparagus Frittata with Burrata and Herb Pesto

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

1. Step 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. 
2. Step 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. 
3. Step 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.

Recipe provided by Country Living