Asparagus, Leek & Sun-dried Tomato Frittata with Burrata

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2 generous servings
Adapted from a NY Times Cooking recipe

Tip: I love pretty food. 🙂 Blanch fresh vegetables by dropping them in boiling water for about 1 minute, then move them quickly to ice water to stop the cooking and set the bright color. They will look and taste more appealing if you add them to a recipe or even if you serve them “raw” with a favorite dip. Drain on paper towels and use immediately or cover and refrigerate for 1-2 days.

2 tablespoons unsalted butter
6 large eggs
1 small bunch medium asparagus
1 leek
2 Tbsp sun-dried tomatoes
Sea salt and freshly ground black pepper
1/4 cup grated Parmesan cheese
1/4 cup basil pesto, homemade or purchased
1 ball of fresh burrata, about 4 ounces, at room temperature
8-10 small basil leaves for garnish (optional)

Whisk eggs in a medium bowl.
Snap off tough bottoms of asparagus spears. Blanch spears and dry as directed above. Cut spears on the diagonal into pieces about 1-2 inches long.
Wash leek. Cut off dark green leafy part. Slice leek into rings, discarding the root. Rinse the leek rings in cold water (there is usually sand hiding inside), drain and pat dry.
Dice or julienne sun-dried tomatoes.
Wash and dry basil leaves if using.

Heat a 10-inch cast-iron skillet or other nonstick omelet pan over medium-high heat. Add butter and swirl to coat pan, then add asparagus and leeks. Season with S&P; cook and stir for about a minute but do not brown the vegetables. Add sun-dried tomatoes.

Quickly add the whisked eggs and stir with a wooden spoon or heat-proof silicone spatula, as if making scrambled eggs. Tilt the pan and lift mixture at the edges so the runny egg from the top is moved to the bottom. After 2-3 minutes, the frittata should be mostly set. Sprinkle with Parmesan cheese. Turn off the heat and lay a lid over the skillet. The frittata will finish cooking but remain moist in about 1 minute. If you prefer a crispier finish, place the skillet under a hot broiler just until the cheese bubbles.

To serve, place the whole burrata in the center of frittata. Drizzle with pesto. Pierce burrata with the tip of a knife and let the cheese spread. Garnish with fresh basil leaves (optional). Cut frittata into wedges and serve directly from pan. Delicious with a simple green side salad and grilled whole grain bread.

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