Asparagus Frittata with Burrata and Pesto

1 small bunch asparagus

1/2 cup pesto

tt salt and pepper

2 TBS butter

8 large eggs lightly beaten

1/4 cup grated parmesan

1/2 lb fresh burrata, room temp

1. Cut asparagus into 1″ pieces on diagonal or julienne
2. Heat butter in nonstick omelet pan, add asparagus, salt, pepper and cook for a minute without browning
3. Pour in eggs, stir, lift edges to allow runny egg to cook, 3-4 minutes
4. Top eggs with parmesan, cover skillet with lid, rest for a minute or so (or put under broiler)
5. Place burrata in center of frittata, drizzle with pesto, pierce burrata and spoon over frittata
6. Cut in wedges and serve from pan, garnished with basil