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Hey everyone - YBC®’s Food Writer, Allison, is back today with another mouth watering recipe. This recipe is friendly to the high fat diet I’ve been eating lately, and looks incredible. Give a shot and let us know how it goes in the comments! xo - Candace
Can I give a wonderfully hilarious and full disclosure here? I do not know how to make scrambled eggs nor do I know how to make frittatas. My boyfriend's younger brother, James, is the reason I didn't absolutely ruin this recipe, so let's hear it for James! Ha! 👏👏👏
The basic frittata recipe I used as a base for this recipe instructed me to "add eggs to the hot pan and stir with a wooden spoon as if making scrambled eggs." Wow. Presumptuous, much? Am I perhaps a little bitter still? Do I need to let it all go because this dish came out BANGIN', regardless?
Oh. Perhaps. Ha! 😉
Despite my technical difficulties, I ended up with a full belly and a bit more confidence when making eggs that aren't hard-boiled or scrambled. Glad I learned a new skill before I turned 35, eh?
This combination of fresh dill & asparagus - topped with a a decadent ball of creamy burrata - is incredibly satiating, and it all came together in about 20 minutes, no lie! Decadence meets simplicity.
Be sure to tag your creations with #YBCEats, because you KNOW we love to see what you’re cooking up!
Asparagus & Dill Frittata with Burrata
- 8 eggs, beaten
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 bunch asparagus, woody ends trimmed off
- 1 tablespoon unsalted butter
- 1 teaspoon garlic powder
- 2 tablespoons fresh dill, divided into 1 tablespoon portions
- 1/4 cup parmesan cheese, finely grated
- 1 ball burrata, brought to room temperature
- As mentioned in the ingredients, the burrata will have that quintessential creamy center if it is brought to room temperature before serving. Sub in fresh mozzarella if you can not find burrata.
1.) Beat eggs, salt, and pepper in a large bowl, and set aside.
2.) In a 10" skillet, slowly melt butter over medium-low heat.
3.) Once woody ends are removed from asparagus and discarded, chop asapargus into bite-sized pieces. Add to skillet with garlic powder and 1 tablespoon of dill, and saute for 1 - 2 minutes; do not let asparagus brown!
4.) Slowly add egg mixture to the skillet and mix with sauteed asparagus. Using a wooden spoon or spatula, gently mix eggs until some curds begin to form, then let eggs sit and set; do not scramble the eggs! Tilt the pan as needed to move the runnier eggs around until they set. Once no runny eggs remain in the skillet, sprinkle with Parmesan cheese. Either place a lid on the skillet and allow to set for 3 more minutes, or place skillet under your broiler for up to two minutes; keep an eye on it if using your broiler, because no one wants a burned frittata!
5.) Top frittata with burrata and sprinkle with remaining 1 tablespoon of dill. Serve immediately! Unfortunately, this dish does not make for the best leftovers, but I won't stop you if you want to eat the leftovers the next day.😉
You can find more of my recipes at seeksatiation.com!