Asparagus Frittata With Burrata and Herb Pesto Recipe (2024)

Use fresh mozzarella with a dollop of créme fraîche instead. That's basically what burrata is. No créme fraîche? Use some sour cream. It's similar enough for most people. There's really no need to pay the outrageous price for burrata when this will work just as well.

I stopped using the broiler to finish frittatas when I realized they were getting tough and overdone. After the vegetables are cooked and while the eggs are still very loose, I put the cast-iron skillet in a preheated 325-degree oven for 10 or 15 minutes (depending on the volume of eggs) and keep checking it. In the absence of buratta or as an alternative, a glob of fresh ricotta at the end is wonderful.

I make a frittata or Spanish tortilla just about every weekend. The only things I would do differently is to use olive oil instead of butter and start with sauteing onions before adding the asparagus (or spinach or zucchini or roasted red peppers or- you get the idea). They add a nice sweetness that balances the pungent vegetables and compliments the herbs and Parmesan. I am definitely going to try the burrata though!

I get four or five servings from one vegetable frittata. I'm not going to deprive myself just because I'm eating alone. The leftovers taste fine when surrounded by foil and reheated at about 250 degrees in a toaster oven.

Step #5 calls for diabolically opposite cooking techniques. Using the residual heat in the pan to finish the cooking is totally different from using a hot broiler. Personally, I like using a gentle cooking method for eggs. High heat will toughen and dry eggs, no matter what you're making with them. Anything more than a few pale brown spots tells me the eggs were overcooked. Eggs should be creamy and delicate, not tough and dry. JMHO.

Being Italian, I’ve been eating frittatas like this since I was a girl. In Rome, breakfast is a light meal and eggs are in the rotation for dinner. Olive oil works as well as butter. The burrata takes this recipe to a whole different level; makes me wish I could eat dairy more that once in awhile. I like finishing the frittata with the heat of the pan; I think cast iron works best for that.The one thing I changed is to purée a very small clove of garlic into the pesto. What’s not to love?

I did add about 3/4 cup loosely packed arugula and 1/4 cup light cream. About 8 asparagus spears is enough. Set oven 375F and baked omelet for about 15 minutes. Great. Served with a green salad. Lovely idea for a light lunch.

The obesity epidemic directly correlates with the onset of the warnings to reduce fat in the diet. To correct for the poorer taste of low fat foods, lots of sugars and processed ingredients were added. The less fat we ate, the fatter we got. Fat does not make you fat. But the fear of fat lingers, as you make clear.

Agree with other suggestions. But here’s a thought: I used Aleppo pepper to finish. Sweeter & milder than Italian pepper flakes and not as harsh as cayenne. NMaresh pepper from Turkey is similar to Aleppo & the supply is not affected by the tragedy in Syria.

A frittata is a traditional Italian way to use up leftover vegetables and meat. Use whatever you like-broccoli- greens-artichoke hearts-red or green peppers and even potatoes and sausage,ham or bacon.

Onions and potatoes in small dices are my mother's favorite since I was a child. Potatoes just take a bit longer to be done, and they're better when browned so start by cooking potatoes and add the onions later or the onions will likely overcook. Spinach or chard are also good alternatives. Basically, you can toss any kind of vegetable in a frittata and it will be delicious anyway :-)

I used fresh burrata and was not particularly impressed with the extreme richness it added to an otherwise usually light meal. Once I cut open the ball of burrata, the soft cheese completely drenched the frittata. I'm not sure what burrata adds to the frittata, it didn't exactly enhance the flavor, just richness, fat & calories. It was ok at best. I enjoy burrata in other recipes, but now I know I prefer my frittata with less burrata, or even burrata free.

OK, right up front, I have not fixed this recipe. It is on my to do list. In reading some of the reviews, particularly "Stu" where he says that burrata cheese is "basically" mozzarella with crème fraiche, I have to strongly disagree with that comparison. Kinda like saying beef wellington is basically steak in a croissant with some mushrooms. Burrata, real burrata, is outrageously good. There is no substitute for it. Google it, there are plenty of good recipes for it.

My Italian mother always separated her eggs, whipped the whites and folded them in before cooking. She also made it in an cast iron pan - and cooked the entire thing in the oven.

I was not wowed by this... pre-teen kids liked it though, so I'll make again. I felt that there was too much oil added by the pesto (and I'm never afraid of oil!) so will try with 1/3 cup next time and will add either chives or garlic to the pesto to try to add a little umph.

See helpful noteSausageChives and basil vs pestoChèvre or ricotta for burrata

This is definitely sort of strange to cook on the stovetop because it was hard to tell when the eggs were set and I feared scrambling them. That plus the moist additions of burrata and thin pesto made it seem goopy…but it tasted absolutely delicious! Maybe I’ll do the oven next time.

Made this tonight with the addition of a diced shallot and a couple cloves of garlic in before the asparagus to add another layer of flavor. Turned out great with what was probably some mediocre asparagus from Trader Joe’s as that was what was on hand. Will definitely make again.

Awesome spring dinner, subbed fresh ricotta in place of burrata. Highly recommend!

This is a truly wonderful recipe. As many cooks do, you take the process and add or subtract based on what is or isn’t in your larder. So tonight I had leeks, a handful of tiny potatoes and the asparagus. The terrace pots yielded the parsley and basil and chives. Putting an entire ball of Burrata on top of the warm frittata then drizzling with the herbs/olive oil combo is over the top delicious. Thank you.

Made this for lunch - excellent!. Cubans eat frittata made with eggs and potatoes cut in small dice regularly (tortilla de huevo). Added sprinkle of Aleppo Pepper and creme fraiche, and shredded parsley and basil from my garden, skipped the butter. As other commenters said, putting this under the broiler will overcook the eggs - I just use a cast iron pan and let the eggs cook gently in the oven. They should be slightly runny when taken out - will continue to cook on their own while they rest

10-15' in preheated oven 325. check often. evoo instead of butter. add garlic cube. cubed potatoes, more vegs.

Wonderful recipe, I added a tablespoon of lemon juice to the green sauce. Have already passed on this recipe~

I didn’t have burrata so I put a dollop of fresh ricotta on top, before putting under the broiler for a few minutes. Great, easy dinner.

Yep. Safeway doesn’t have burrata so fresh mozzarella and under the broiler. Agree with several others, pesto could use less oil and garlic definitely will happen if I make this again. It’s pretty fast and easy and I probably will.

Why does this say to stir? Ended up closer to scrambled eggs than frittata. Don't stir.

This is VERY rich! As good as the burrata is, it adds too much heavy richness to the eggs frittata, which is already a rich meal to start with. We're not making this one any more.

I used 1/2 the burratta and 1/2 the butter to make it a bit less rich. I feel like the asparagus could have used more time to be more tender.

The recipe, which I followed as written, left me with a nice fittata with a cold, wet lump of burrata on top of it - not very appetizing. Beyond the cold burrata (I guess I should have let it reach room temperature first) I found it pretty bland. I microwaved the leftovers the next day with some hot sauce added and it worked much better.

Made this tonight & it was delish. Added toasted panko bread crumbs that added a great crunch. Will make again!