Recipes and Food
Prosciutto-Asparagus Frittata with Burrata and Arugula Pesto
Asparagus is one of Jonathan Beatty's favorite vegetables. Beatty is the director of culinary innovation at Scott Harris Hospitality, and he loves combining earthy, sweet asparagus with salty prosciutto, creamy burrata, and fluffy eggs in this springtime frittata. "Arugula pesto helps round out all the flavors with a peppery, nutty punch," he tells CircleAround. Beatty recommends lightly salting your eggs a couple minutes before cooking to help them retain moisture — but beware of overcooking eggs. "Broiling, as opposed to baking, gives the eggs a puffy rise with the blast of heat," he says.
This recipe isn't too hard to master, but it never fails to impress at brunches. Finding a quality burrata is key. I've found that this cheese is sophisticated enough to feel like a gourmet treat for adults and yummy enough for kids to enjoy.
- 1 bunch asparagus
- 2 oz. prosciutto, cut into strips
- 4 oz. extra virgin olive oil
- 1/4 oz basil, leaves only
- 2 oz. arugula
- 2 oz. almonds, sliced and toasted
- Kosher salt and pepper
- 2 oz. butter
- 8 whole eggs
- 2 oz. grated Parmesan
- 8 oz. burrata
Whisk together eggs and season with ½ teaspoon of kosher salt and 2 tablespoons of water. Set aside for 3-5 minutes.
Trim the bottom of the asparagus about 1½ inches to remove the woody part. Rinse the asparagus and cut into 1-inch pieces on a diagonal bias.
Add the arugula, basil leaves, toasted almonds, and ½ ounce of grated Parmesan into a food processor and lightly chop to combine, about 15 seconds. Add kosher salt and pepper to taste along with olive oil and process for 15-20 seconds until combined but still coarse.
For the frittata, preheat the broiler. Heat a large 10-inch cast iron skillet over medium heat for 5-7 minutes to preheat. Add butter into the pan and add prosciutto strips and asparagus and saute over medium-high heat for 3-5 minutes. Pour in eggs and stir with a wooden spoon, as if making scrambled eggs. Tilt pan and lift mixture at the edges of the eggs to allow any runny egg from the top to flow to the bottom to cook.
Let sit. After 3-4 minutes, the frittata should be mostly set. Place the skillet directly under the broil and allow to cook and lightly brown for about 1-2 minutes, this should cook quickly. Once the top is set and lightly browned and puffy, remove from the oven and place on a heat-safe pad and garnish with burrata cheese and drizzle with arugula basil pesto. Serve immediately.