Ingredients
- 1 tbsp Cento Imported Extra Virgin Olive Oil
- 8 Eggs
- 3 cloves Garlic, chopped
- 1 bunch Asparagus, chopped
- 1 cup Cento Chefs Cut Roasted Peppers, drained
- 4 oz Burrata Mozzarella
- 1/2 tsp Cento Fine Sicilian Sea Salt
- ¼ tsp Cento Ground Black Pepper
- ½ tsp Cento Italian Seasoning
- 3 tbsp Cento Basil Pesto Sauce
- 1 tbsp Fresh Parsley, chopped
Directions
Preheat oven to 375°F. Scramble eggs in a large mixing bowl with seasonings and set aside. Over medium heat, add olive oil to a large skillet. Saute garlic until fragrant, about 2 minutes. Add asparagus and cook until soft and tender. Mix in roasted peppers, gently stirring with a spatula, and cook for 3 minutes. Remove from heat and allow to cool. Add cooled cooked vegetables to the scrambled eggs mixture. Add eggs to a nonstick, oven-safe skillet and cook over medium heat. Cook without interrupting until the edges are firm and bubbles form. Transfer to the oven to finish cooking, 10-12 minutes. Check that the frittata is done by inserting a toothpick and checking if it comes out clean. Transfer to a serving dish and top with burrata, pesto sauce, and parsley. Serves 4.
