A Deluxe Asparagus Frittata, Topped With Burrata

https://www.nytimes.com/2018/04/27/dining/asparagus-frittata-recipe.html

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Let’s talk about the differences between a frittata and an omelet, but not dwell on them. And let’s praise burrata, that cream-filled Italian cheese, but not get hung up on it.

Many people consider the savory Italian frittata to be a flat omelet. But who’s to say omelets can’t be flat, as they often are in the South of France? And why should the classic filled and folded French omelet have a reason to claim or disclaim any relationship to the frittata, other than the fact that both are made from beaten eggs?

For our purposes, let’s say a frittata is a mixture of whisked eggs cooked in a frying pan. It can be thick or thin, flipped and cooked entirely in the pan, finished in the oven or under the broiler, or prepared in a baking dish. (It can also be depressingly dry and overcooked, but that’s not our goal here.) A frittata is a perfect light lunch or supper accompanied by a rather large mixed-green salad — an easy standby when you don’t feel like cooking.

These days, I tend to take the less-is-more approach, with a few herbs and just a bit of cheese, maybe some briefly cooked spinach or asparagus. This recipe, however, goes in the direction of more-is-more, topped just before serving with the creamy burrata and drizzled with an herb-laden pesto.

Get real burrata, straight from Italy, if it is available fresh (but check the expiration date). Otherwise, look for domestic burrata, made with cow’s milk instead of the traditional buffalo milk. Remove it from its brine, and hold it at room temperature. (Or if you can’t get burrata, use some thick slices of ultra-fresh mozzarella.)

Top each serving with about 2 ounces burrata. Most burrata is sold in 8-ounce parcels, so I often plop the ball in the center of the frittata before cutting it. The tip of a knife will cause the heady filling to burst forth, to be spooned around.

Paired with a bottle of chilled Italian white, this frittata is positively deluxe.

Recipe: Asparagus Frittata With Burrata and Herb Pesto

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