Asparagus and Spinach Frittata with Sun-dried Tomato Pesto


10 eggs

⅓ cup heavy cream

¼ cup Parmesan cheese

¼ teaspoon salt

⅛ teaspoon pepper

2 tablespoons extra virgin olive oil

1 cup asparagus cut into 1 inch pieces and tough ends discarded

3 green onions, chopped

2 cup fresh spinach, chopped

2 tablespoons fresh parsley, chopped

4 ounce ball of burrata cheese

2 tablespoons pine nuts

2 tablespoons fresh parsley, chopped for garnish


Sun-dried Tomato Pesto:

8.5 oz. jar sun-dried tomatoes packed in oil

1 cup fresh basil leaves

½ cup Parmesan cheese

¼ cup pine nuts

3 cloves of garlic

¼ teaspoon salt

½ cup extra virgin olive oil


Place sun-dried tomatoes, bail, parmesan cheese, pine nuts and salt in a food processor.


While the processor is running, stream in the extra virgin olive oil until it’s completely blended. 

Serve or store in an airtight container.


Preheat the oven to 350 degrees.  


Whisk together the eggs, cream, parmesan cheese, salt and pepper.


Add extra virgin olive oil to a 10 inch skillet that is oven proof on medium high heat.


Add asparagus and green onions to the skillet and saute for 2-3 minutes.  The veggies should still be crisp tender.  Add spinach to the pan and cook until just wilted.


Pour eggs mixture over the veggies and cook without stirring until the eggs start to set.  This will take 2-4 minutes.


Transfer the skillet to the oven and bake through.  This will take 12-14 minutes. Let cool for 5 minutes.


Place burrata cheese in the center of the frittata and break it open slightly with a knife.  Top with some of the sun-dried tomato pesto, pine nuts and parsley.  Serve immediately.


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