Frittata Ingredients:
1 tablespoon olive oil
1 tablespoon unsalted butter
3 small red potatoes, thinly sliced
1 small zucchini, thinly sliced
5 pencil thin asparagus, sliced, bottoms discarded
1 small red onion, thinly sliced
2 cloves garlic, thinly sliced
Kosher salt and freshly ground black pepper to taste
6 eggs, whisked with a fork
1/4 cup aged Asiago, grated
1 cup basil, thinly sliced for garnish

Pesto Ingredients:
2 cups fresh basil leaves
1 small clove garlic
1 cup walnuts, toasted
1 cup EVOO
1 cup freshly grated Parmigiano-Reggiano

Frittata Instructions:
Heat olive oil and butter in a medium sized skillet over medium heat.
Place the onion, and potato slices in the skillet and cook, stirring periodically to prevent burning, until slightly tender and colored, approximately 10 minutes. Season lightly. Next add the asparagus, garlic, and zucchini. Continue cooking until the garlic is fragrant, approximately 2 minutes. Next add the cheese and top with the whisked eggs.

Shake the pan to distribute the ingredients evenly and place in an oven preheated at 400 degrees for 12 to 15 minutes until the eggs are just set. Remove, and set aside to cool slightly. Carefully invert the pan onto a cutting board, cut and serve.

Pesto Instructions:
In a food processor or blender combine the garlic, basil leaves, and nuts then blend to combine.
Pause to scrape down the sides and continue blending, adding the oil slowly to emulsify the mixture. Lastly add the cheese and pulse to combine. Season with pepper to taste. Excess pesto should be stored in the refrigerator.

Serve the frittata on a warm plate, drizzled with pesto, and garnish with thinly sliced basil.