Pesto Flavour Frittata Food

ASPARAGUS FRITTATA WITH BURRATA AND HERB PESTO

Steps:

• Rinse asparagus, and pat dry. Cut into 1-inch pieces on the diagonal, or into julienne strips if preferred. Set aside.
• In blender or small food processor, purée olive oil, basil and parsley to make a thin pesto. Season with salt and pepper.
• Put a 10-inch cast-iron skillet or other nonstick omelet pan over medium-high heat. When hot, add butter and swirl to coat pan, then add 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 frittata is moist and just done. (Alternatively, place pan under a hot broiler for a minute or so.)
• Set whole burrata in the center of frittata. Drizzle with herb pesto. Pierce burrata with tip of a knife and spoon contents over frittata. Cut frittata into wedges and serve directly from pan, garnished with basil leaves.

TOMATO-PESTO FRITTATA

Steps:

• Preheat oven to 425 degrees. In a large bowl, lightly beat eggs. Stir in pesto, 3/4 teaspoon salt, 1/4 teaspoon pepper, and 3/4 cup mozzarella. In a 10-inch nonstick skillet, heat oil over medium-high. Add egg mixture and cook, stirring occasionally, 1 to 2 minutes. Arrange tomatoes in a single layer on top and sprinkle with remaining mozzarella.
• Bake until puffed and center is just set, 10 to 12 minutes. Let sit 5 minutes; run a rubber spatula around edge and beneath frittata before transferring to a cutting board. Cut into wedges and serve.

FRITTATA WITH PAN-ROASTED POTATOES, SMOKED MOZZARELLA AND TOMATO-BASIL PESTO

Steps:

• For the tomato-basil pesto: Combine the basil, Parmesan, pine nuts, garlic, and salt and pepper in a food processor and process until smooth. With the machine running, drizzle in the olive oil. Transfer to a bowl and fold in the tomatoes. Set aside.
• For the frittata: Put the potatoes in a saucepan, cover with cold water and add a few tablespoons of salt. Bring to a boil and cook until a skewer inserted into the center meets with no resistance, about 25 minutes. Drain and let cool slightly. Cut the potatoes into 1-inch cubes.
• Preheat the broiler. Heat the oil in a large nonstick skillet over medium heat until it begins to shimmer. Add the potato cubes, season with salt and pepper, stir in the thyme and chile flakes, and cook until golden brown all over.
• Whisk together the eggs until light and fluffy, then pour over the potatoes. Scatter the smoked mozzarella on top and season with salt and pepper; stir and briefly fold everything together. Cook until the egg mixture has set on the bottom and is beginning to set up on top. Transfer to the broiler and cook until lightly browned and fluffy, 5 to 6 minutes. Remove the frittata from the oven and carefully slide it onto a cutting board. Cut into wedges and serve hot or at room temperature with some of the pesto and a sprinkling of grated Parmesan.

PESTO PASTA FRITTATA

Steps:

• Set a rack in the upper third of the oven and preheat it to 400°F.
• In a large bowl, whisk together the eggs, milk, Parmesan, ¾ teaspoon kosher salt, and a few grinds of black pepper.
• In a separate bowl, toss the pasta with the pesto or herb sauce.
• Melt the butter in a 10-inch cast-iron skillet (or other nonstick oven-safe pan) over medium heat. Pour the egg mixture into the skillet, then nestle in the pasta.
• Cook, undisturbed, until the frittata is set around the edges but still looks wet on the surface, about 5 minutes. Slide the frittata into the oven and bake until the top is set, about 10 minutes.
• Serve the frittata warm or at room temperature, with more pesto or herb sauce on the side.

POTATO FRITTATA WITH PESTO & GOAT'S CHEESE

Steps:

• Boil the potatoes in salted water for 5 mins until just tender. Meanwhile, heat oven to 220C/200C fan/gas 7. Mix the garlic and eggs together with some seasoning, then drain the potatoes and stir into the egg.
• Heat the oil in an ovenproof frying pan, then tip in the egg and potato mixture. Cook over a low heat for 5 mins or until two-thirds of the frittata is set, then cook in the oven for 10-15 mins until cooked through.
• Arrange the goat's cheese round the edge of the frittata and drizzle with the pesto. Top with rocket and serve with a tomato & basil salad, if you like.

PESTO FLAVOUR FRITTATA

Steps:

• Preheat oven to 425°F.
• In a bowl, mix eggs and ricotta with a whisk until homogeneous. Add salt and pepper and set aside.
• In a non sticky skillet ovenproof, soften the onion, garlic and pine nuts in the oil about 4 minutes. Pour the mixture of eggs in the skillet and stir delicately with a spatula for 30 seconds. Sprinkle with basil and cheese (parmigiano). Cook in the oven for 7 to 10 minutes or until the eggs begin to rise. End the cooking under the broiler until the frittata is golden. Serve with a green salad.