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
Scale
Vegetables
- 8 ounces asparagus spears
- 4 large cremini mushrooms
- 1 shallot
- 1/2 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
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
Egg Mixture
- 6 large eggs
- 1/2 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 1/4 inch coins; set these aside.
- Slice Mushrooms and Shallots: Slice the cremini mushrooms and shallot into 1/4 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
