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.
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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.
- 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.
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
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
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:
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.
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.
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.
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!
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Spring Asparagus Frittata Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Spring Asparagus Frittata is a vibrant, vegetable-packed dish featuring tender asparagus, cremini mushrooms, and fresh herbs baked with creamy Boursin cheese and eggs. Perfect for brunch or a light meal, it offers a delicious way to celebrate spring flavors in a simple sheet pan preparation.
Ingredients
Vegetables
- 8 ounces asparagus spears
- 4 large cremini mushrooms
- 1 shallot
- ½ cup fresh English peas
- 2 cups spinach leaves (loosely packed)
Herbs and Seasonings
- 2 stems fresh parsley
- 2 stems fresh dill
- 1 stem fresh rosemary
- 3 stems fresh thyme
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Egg Mixture
- 6 large eggs
- ½ cup heavy cream
- 3 ounces Boursin cheese (or other soft cheese)
- Olive oil (for sautéing, about 2 teaspoons)
Instructions
- Preheat Oven: Preheat your oven to 375°F and spray a quarter sheet pan with nonstick spray to prepare for baking.
- Prepare Asparagus: Trim the woody ends from the asparagus spears. Separate the asparagus tips from the stems and cut the stems into ¼ inch coins; set these aside.
- Slice Mushrooms and Shallots: Slice the cremini mushrooms and shallot into ¼ inch pieces and set aside for sautéing.
- Chop Herbs: Finely chop the fresh parsley and dill, reserving some for garnish later.
- Make Egg Mixture: In a medium bowl or large measuring cup, whisk together the eggs and heavy cream. Season with kosher salt and black pepper, then whisk until fully combined and set aside.
- Sauté Mushrooms and Shallots: Heat a little olive oil in a nonstick pan over medium heat. Add the sliced mushrooms and shallots, sautéing until the mushrooms are caramelized and the shallots are soft and browned. Remove from pan and set aside.
- Sauté Asparagus and Herbs: Add another teaspoon of olive oil to the same pan. Add the asparagus stems along with sprigs of rosemary and thyme and sauté for 1 to 2 minutes. Stir in the English peas and continue sautéing for an additional minute. Add spinach and cook until wilted.
- Add Asparagus Tips and Combine: Gently fold in the asparagus tips to warm them without breaking. Remove the rosemary and thyme sprigs. Return the sautéed mushrooms and shallots to the pan and mix them in with the vegetables.
- Add Cheese and Herbs: Crumble the Boursin cheese and fold it into the vegetable mixture. Add most of the chopped parsley and dill, saving some for garnish.
- Assemble and Bake: Spread the vegetable and cheese mixture evenly on the prepared sheet pan. Pour the egg mixture over the vegetables, ensuring an even distribution. Bake in the preheated oven for 20 minutes or until the eggs are fully set and slightly golden.
- Garnish and Serve: Remove from the oven and garnish with the remaining fresh herbs. Serve warm, at room temperature, or cold as desired. Enjoy your spring frittata!
Notes
- This frittata is best served fresh but can be enjoyed cold, making it ideal for meal prep or leftover brunch.
- If you prefer, substitute Boursin cheese with cream cheese or goat cheese for a different flavor profile.
- Use fresh seasonal vegetables to keep this dish bright and fresh; zucchini or bell peppers can be added for extra color.
- Nonstick spray can be replaced with a little olive oil to grease the pan if preferred.
- For a dairy-free option, substitute heavy cream with a plant-based cream and use dairy-free cheese alternatives.
Nutrition
- Serving Size: 1 serving
- Calories: 213 kcal
- Sugar: 3 g
- Sodium: 353 mg
- Fat: 17 g
- Saturated Fat: 10 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.02 g
- Carbohydrates: 6 g
- Fiber: 2 g
- Protein: 9 g
- Cholesterol: 201 mg
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