Asparagus Frittata with Burrata and Herb Pesto – Fustini's Oils & Vinegars
Make this Asparagus Frittata with Burrata and Herb Pesto recipe, a flavorful brunch dish with tender asparagus, creamy cheese, and fresh herbs.
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Cooking tools:
- Cast iron skillet
- Blender
- Food processor
- Oven
- Stove
- Chef's knife
- Cutting board
- Wooden spoon
- Measuring cup
Ingredients
- 1 small bunch medium asparagus, tough bottoms removed
- 1 medium onion, diced
- ½ cup Fustini's Basil Crush olive oil or Fustini's Pesto olive oil
- 1 cup basil leaves, plus a few small basil leaves for garnish
- 1 cup flat-leaf parsley leaves
- salt
- pepper
- 2 tablespoons unsalted butter
- 8 large eggs, lightly beaten
- ¼ cup grated Parmesan cheese
- 1 ball of fresh burrata, about 1/2 pound, at room temperature
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