Asparagus, Basil and Mozzarella Frittata
Preheat the broiler.
Add all of the ingredients for the pesto to a food processor and blend until smooth, pouring in more extra virgin olive oil if needed. Set aside.
Heat 1 tablespoon of extra virgin olive oil in a skillet then add the garlic clove and shaved asparagus. Cook for 3 minutes over medium heat until soft. Discard the garlic. Set aside.
Heat 1 tablespoon of extra virgin olive oil in a cast iron or oven proof non stick skillet. Beat the eggs then add a few pinches of salt and a few cracks of black pepper. Pour the mixture into the skillet, rotating the pan to distribute the eggs evenly. Cook the frittata over medium low heat. Every now and then lift the frittata in various parts of the circle and let the beaten egg flow underneath. Cook until nearly set, about 5-7 minutes.
Layer the mozzarella cheese slices on top and slide the pan into the oven. Broil for 3-4 minutes until the egg has almost set and the mozzarella is slightly melted. (If you don’t have a ovenproof skillet you can flip the frittata onto a plate and slide it back into the skillet. Then add the mozzarella, cover with a lid and continue to cook for another minute or two until the cheese is slightly melted and the egg is almost set.)
Remove the skillet from the oven, spread with pesto, and top with the shaved asparagus and fresh basil leaves. Cut into wedges. The frittata an be served cold, warm or hot.
