Serves: 4 to 6

Time: 30 minutes

Frittata, the savoury Italian egg dish, can be thick or thin, flipped in the pan or finished under the grill. This frittata is slathered with creamy burrata and drizzled with herb-laden oil, a deluxe version worthy of a weekend lunch or a late dinner.


1 small bunch medium asparagus

120ml extra-virgin olive oil

225g basil, plus a few small basil leaves for garnish

225g flat-leaf parsley

Salt and pepper

2 tablespoons unsalted butter

8 large eggs, lightly beaten

60g grated Parmesan cheese

1 ball of fresh burrata, about 225g, at room temperature


Rinse asparagus, and pat dry. Cut into pieces on the diagonal, or into julienne strips if preferred. Set aside.

In a blender or food processor, purée the olive oil, basil and parsley to make a thin pesto. Season with salt and pepper.

Put a 10-inch cast-iron skillet or frying pan over medium-high heat. When hot, add butter and swirl to coat the pan, then add the asparagus. Season with salt and pepper and cook, stirring for about a minute without browning.

Quickly pour in eggs and stir with a wooden spoon, as if making scrambled eggs. Tilt pan and lift mixture at the edges to allow any runny egg from the top to make its way to the bottom. After 3 or 4 minutes, the frittata should be mostly set. Sprinkle with Parmesan cheese.

Lay a lid over the skillet, and turn off the heat. Leave for a minute or so, until the frittata is moist and just done. (Alternatively, place pan under a hot grill for a minute or so.)

Set the whole burrata in the centre of the frittata and drizzle with the herb pesto. Pierce the burrata with the tip of a knife and spoon the contents over the frittata.

To serve, cut the frittata into wedges and serve directly from the pan, garnished with basil leaves.