Asparagus Frittata With Burrata and Herb Pesto

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. N Maresh 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.