Name: Spring Asparagus Frittata Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: American
Ingredients: 8 ounces asparagus spears; 4 large cremini mushrooms; 1 shallot; 1/2 cup fresh English peas; 2 cups spinach leaves (loosely packed); 2 stems fresh parsley; 2 stems fresh dill; 1 stem fresh rosemary; 3 stems fresh thyme; 1/2 teaspoon kosher salt; 1/4 teaspoon black pepper; 6 large eggs; 1/2 cup heavy cream; 3 ounces Boursin cheese (or other soft cheese); Olive oil (for sautéing, about 2 teaspoons)

There’s something genuinely uplifting about the blend of tender asparagus, fresh herbs, and creamy cheese in my Spring Asparagus Frittata Recipe. It captures the spirit of spring in every bite and makes mornings—and brunches—feel just a little bit more special.

A rectangular silver baking tray filled with a vibrant yellow baked egg dish. The top layer shows scattered green asparagus spears, caramelized brown mushroom slices, small white dollops of cheese, and bright green peas mixed evenly. Fresh green herbs like dill and parsley are sprinkled generously on top, adding texture and color contrast. The tray sits on a white marbled surface with some fresh green herbs and asparagus placed around it for decoration. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Spring Asparagus Frittata Recipe
Top Tip
How to Serve Spring Asparagus Frittata Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Spring Asparagus Frittata Recipe

Why You'll Love This Recipe

Honestly, I’ve made a lot of frittatas over the years, but this Spring Asparagus Frittata Recipe stands out every single time—fresh, vibrant, and easy to pull together, it’s become my go-to for casual brunches with friends or quiet weekend mornings.

Bright, Seasonal Flavors: The asparagus and fresh herbs bring a garden-fresh burst that makes each bite sing.
Simple One-Pan Prep: You can make the whole thing in one pan and a sheet pan, which keeps clean-up quick and painless.
Creamy, Comforting Texture: Boursin cheese melts into the eggs adding a luscious garlic-herb creaminess without overpowering the veggies.
Versatile and Crowd-Pleasing: Easy to serve warm, at room temp, or even cold, perfect for any gathering or meal.

Ingredients & Why They Work

This recipe shines because it balances fresh spring produce with creamy, flavorful cheese and herbs that bring it all together. When you shop, look for crisp asparagus spears and fresh herbs—those are key to capturing the bright, fresh vibe.

Flat lay of fresh asparagus spears with trimmed tips, whole large cremini mushrooms, a whole shallot, a small bowl of fresh English peas, loosely packed spinach leaves, two stems of fresh parsley, two stems of fresh dill, one stem of fresh rosemary, three stems of fresh thyme, a small white bowl with kosher salt, a small white bowl with black pepper, six whole uncracked large eggs with clean shells, a small white bowl of heavy cream, a small white bowl containing soft crumbled Boursin cheese, all arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Asparagus: Choosing firm, bright green spears with closed tips means fresh flavor and great texture.
Cremini mushrooms: Their earthiness adds depth and pairs beautifully with the asparagus.
Shallot: Adds subtle sweetness and a mild onion flavor that complements the veggies.
Fresh English peas: They add a pop of sweetness and color that lifts the frittata.
Spinach leaves: Wilts down to add volume and a gentle earthiness without overpowering other flavors.
Fresh herbs (parsley, dill, rosemary, thyme): These give the dish layers of flavor — try to get them as fresh as possible, it really makes a difference.
Kosher salt & black pepper: Basic seasoning that brings all the flavors together.
Eggs: The protein base that holds everything together and gives frittata its classic fluffiness.
Heavy cream: Added for richness and tenderness in the eggs.
Boursin cheese: This is my secret weapon — creamy, garlicky, and herbaceous, it melts beautifully into the frittata.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love how flexible this Spring Asparagus Frittata Recipe is—once you’ve got the base down, feel free to play around with the veggies and herbs you have on hand. It’s a blank canvas for your culinary mood!

Variation: Try swapping the Boursin for goat cheese or feta for a tangier twist—I found the creaminess still holds, but you get a little extra zing.
Vegetarian swap: This is already vegetarian, but adding sun-dried tomatoes or roasted red peppers gives it a colorful boost.
Herb adjustments: Feel free to add basil or chives if you prefer those flavors—they’re bright and fresh and pair nicely with asparagus.
Make it heartier: Add cooked potatoes or cubes of ham if you want to bulk it up for a bigger brunch crowd.

Step-by-Step: How I Make Spring Asparagus Frittata Recipe

Two thick, yellow egg frittata slices rest on a large white plate. These slices show a rough square shape and are filled with small white cheese dollops, green herbs, and pieces of brown mushrooms, topped with sprigs of dill and parsley. The plate is lined on one side with fresh, bright green lettuce leaves and halved red cherry tomatoes. The background is a white marbled surface with asparagus tips and scattered herbs nearby. photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep Your Veggies Like a Pro

Start by preheating your oven to 375°F and lining a sheet pan with nonstick spray—that’s your frittata’s baking home. Trim the woody ends off the asparagus, then carefully cut off the tips and set them aside because they cook faster. Slice the tougher stems into neat little coins—they’ll add texture. Slice the mushrooms and shallots just right—about a quarter inch—so they cook evenly without getting mushy. Don’t forget to chop the parsley and dill, reserving some for garnish later; fresh herbs make all the difference!

Step 2: Sauté to Bring Out Flavors

In a good nonstick pan, heat some olive oil and caramelize the mushrooms and shallots—this takes a bit of patience but trust me, it’s worth it for that sweet, rich flavor. Once they’re soft and golden, set them aside so we can keep building on those layers.

Step 3: Cook the Asparagus and Greens

Add more oil if your pan looks dry, then toss in the asparagus coins with fresh rosemary and thyme sprigs for a minute or two. The fragrant herbs infuse the veggies beautifully. Next, stir in the English peas and sauté briefly before adding spinach—to avoid overcooking, just let it wilt down gently. Finally, add back the asparagus tips and mix gently; they’re delicate, so handle with care!

Step 4: Bring It All Together

Remove the rosemary and thyme sprigs, and stir the mushrooms and shallots back in. Crumble your Boursin cheese over the top, then add most of your chopped parsley and dill, stirring gently so everything feels balanced. This is the moment where the creaminess and fresh herb flavors really start to shine.

Step 5: Pour Egg Mixture and Bake

Whisk together eggs and heavy cream with salt and pepper until well combined, then pour evenly over your vegetable mixture on the sheet pan. Make sure you spread the veggies out so every slice has a bit of everything. Bake at 375°F for about 15-20 minutes, or until the eggs are completely set and slightly golden on top.

Top Tip

Over the years, I've learned that timing and gentle handling make all the difference with this frittata. Here are my best tips so yours turns out perfect every time.

Don’t Overcook the Veggies: Sauté until just tender but still vibrant—you want them to hold their shape and flavor in the bake.
Room Temperature Eggs: Let your eggs come to room temperature before whisking—they blend better and give a fluffier frittata.
Use an Ovenproof Pan or Sheet Pan: I love a quarter sheet pan for even cooking and easy portioning.
Let It Rest: After baking, let the frittata cool for a few minutes before slicing—this helps it set fully and keeps it from falling apart.

How to Serve Spring Asparagus Frittata Recipe

Spring Asparagus Frittata - Serving Suggestion

Garnishes

I’m a big fan of a simple fresh herb garnish—sprinkling the leftover parsley and dill over the top just before serving adds a burst of color and a fresh, bright taste that elevates the whole dish.

Side Dishes

Pair this frittata with a crisp green salad or some crusty bread to soak up any extra juices. I also love serving it alongside roasted potatoes or a light fruit salad for a balanced brunch spread.

Creative Ways to Present

For special occasions, I've served this frittata in mini muffin tins for cute, individual portions that are perfect finger food for brunch parties. You can also fold in edible flowers or microgreens for a beautiful springtime touch.

Make Ahead and Storage

Storing Leftovers

Leftover frittata stores wonderfully in an airtight container in the fridge. I usually keep it for up to 3 days, and it tastes just as good chilled or gently reheated the next day for a quick breakfast or snack.

Freezing

Freezing works too! I like to cut the frittata into individual portions, wrap each piece tightly in plastic wrap, and then place them in a freezer bag. When you want a quick meal, just thaw overnight in the fridge and reheat gently in a pan or microwave.

Reheating

To keep the texture nice and avoid dryness, I reheat slices in a medium-hot skillet with a splash of water, covering it briefly to steam through. The microwave works too but can dry it out if overheated, so shorter bursts are best.

Frequently Asked Questions:

Can I make the Spring Asparagus Frittata Recipe dairy-free?

Absolutely! You can substitute the Boursin cheese with a dairy-free cream cheese or nutritional yeast for a cheesy flavor. Use a plant-based cream instead of heavy cream to keep it creamy and dairy-free.

What type of pan is best for cooking this frittata?

I recommend using a quarter sheet pan or any oven-safe flat pan with low sides. This allows the frittata to cook evenly and gives you nice, firm edges. Avoid pans with very high sides to ensure the eggs set properly.

Can I add meat to this Spring Asparagus Frittata Recipe?

Yes! Adding cooked bacon, ham, or sausage can add a savory depth to the dish. Just make sure your meat is fully cooked before mixing it with the vegetables and eggs to keep the timing right.

How do I know when the frittata is fully cooked?

You’ll know it’s done when the eggs are set and no longer jiggle in the center—around 15 to 20 minutes in a 375°F oven. The top should look slightly golden and the edges set. If you’re unsure, a toothpick inserted into the center should come out clean.

Final Thoughts

I hope this Spring Asparagus Frittata Recipe becomes a little celebration of spring in your kitchen like it has in mine. It’s easy, impressive, and full of those bright fresh flavors that make mornings brighter. Trust me, once you try it, you’ll find yourself reaching for asparagus every spring just to make it again. So go ahead, dig in, and savor the season!