Instructions

• Cut 1 inch (92.5 cm) off base of each asparagus stem and discard ends. Cut spears into 1 inch (92.5 cm) pieces and set aside.
• Heat 2 tablespoons olive oil in non-stick frying pan over medium-high heat. Add asparagus, season with salt and pepper, and cook for a minute. Quickly pour in eggs and stir everything together with wooden spoon. Tilt pan and lift mixture at edges, allowing any runny egg to reach its way to bottom of pan. Cook eggs until frittata is almost set (about 3 to 4 minutes). Sprinkle some cheese on top of egg.
• Place lid over frying pan and turn off heat. Let sit for 2 to 3 minutes until frittata is just set.
• Transfer frittata from pan onto warm plate. Place whole burrata in center of frittata. Pierce with tip of knife and spoon burrata over frittata. Drizzle with pesto. Cut into wedges, garnish with basil leaves, and serve immediately.