Asparagus Frittata with Pesto & Burrata (Gluten Free & Low Carb)
This frittata is perfect to make for a fresh yet delicous and tasty brunch or lunch during spring
Ingredients
- 100 g Asparagus trimmed and cut into smaller pieces
- 1 Yellow onion minced
- 6 Eggs lighly beaten
- 1 dl Milk (I used almond milk)
- 1+1 tbsp Pesto
- Sea salt, to taste
- 1 Burrata
- Green leafs, to top
- Olive oil, to fry
Instructions
- Preaheat the oven to 200 degrees Celcius and put an oven safe frying pan it it.
- Preheat a nonstick pan over medium heat.
- Add a drizzle of olive oil and the minced onion and fry for 1-2 minutes.
- Add the asparagus and fry for another 2-3 minutes. The asparagus should just soften a little, but not be cooked through.
- Meanwhile combine eggs, milk, sea salt and 1 tablespoon of pesto (optional) in a bowl and whisk using a fork until small bubbles start to appear on the surface.
- Take out the pan from the oven using a towel or a potholder, be causeful so you don't burn your hands.
- Pour the whisked eggs into the warm frying pan. Add the onions and asparagus, trying to divide it equally around the pan. Place in the oven and bake for 15-20 minutes. The frittata should be golden brown and the eggs should set. But don't bake it for too long, that will make it dryer and not as tasty.
- Take out the pan from the oven. Top the frittata with a burrata, about 1 table spoon of pesto and some green leafs. Serve while warm.