Bright, fresh, and delightfully creamy – that’s exactly what you can expect from this Spring Asparagus Frittata with Herbs Recipe. It’s a perfect way to celebrate the season when asparagus is at its peak, paired with aromatic herbs and a luscious soft cheese that just melts into every bite.
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Why You'll Love This Recipe
This Spring Asparagus Frittata with Herbs Recipe has a special place in my heart because it’s fuss-free, beautifully seasonal, and loaded with fresh flavors. It’s my go-to when I want something that feels fancy but is actually easy enough for a weeknight dinner or a relaxed weekend brunch.
- Seasonal Freshness: Uses spring’s best produce like asparagus, peas, and tender herbs for bright, natural flavors.
- One-Pan Simplicity: Everything comes together quickly in one pan, making cleanup a breeze.
- Creamy Herb Cheese Boost: Boursin or your favorite soft cheese adds creaminess and a hint of garlic that keeps the dish interesting.
- Versatile Meal: Perfect for breakfast, lunch, or dinner, and great served warm or at room temperature.
Ingredients & Why They Work
Each ingredient in this Spring Asparagus Frittata with Herbs Recipe plays a role to build layers of texture and flavor, creating that perfect balance of freshness, creaminess, and herbaceousness. Plus, I’ll share little tips to make sure you pick the best produce and get the most out of every bite.
- Asparagus: Always look for firm, bright green spears with tightly closed tips – the fresher, the better! The tips add a nice tender crunch while the slices cook soft, giving contrast.
- Cremini Mushrooms: These bring an earthy depth and a satisfying texture when caramelized. Avoid overly wet mushrooms, as moisture could make the frittata watery.
- Shallot: Adds subtle sweetness and mild onion flavor that complements the herbs without overpowering.
- English Peas: I love their pop of sweetness and bright color—they bring a lovely contrast to the savory elements.
- Spinach Leaves: Adds a tender, leafy green element that wilts down beautifully without losing its fresh taste—loose packing ensures even cooking.
- Fresh Herbs (Parsley, Dill, Rosemary, Thyme): The real magic here—parsley and dill offer fresh brightness, while rosemary and thyme add warmth and aroma. Always use fresh for best flavor!
- Kosher Salt & Black Pepper: Simple seasoning that brings everything together and enhances the natural flavors.
- Eggs: The base of the frittata, eggs bind all the ingredients and create that lovely custard texture when combined with cream.
- Heavy Cream: I always add some cream to make the frittata extra rich and tender, but it’s subtle enough to keep it light.
- Boursin Cheese: This herb and garlic-flavored soft cheese is my secret weapon—it melts into pockets of creamy flavor. If you don't have Boursin, any soft herbed cheese will do.
Make It Your Way
This Spring Asparagus Frittata with Herbs Recipe is wonderfully flexible. Over the years, I’ve enjoyed swapping out veggies and herbs depending on what's fresh or what I have on hand — and feel free to make it your own too!
- Variation: I once added sun-dried tomatoes and fresh basil for a Mediterranean twist that the family loved.
- Vegetarian/Vegan: To make it vegan, swap eggs for a chickpea flour batter and use a vegan cream and cheese alternative — it’s a different texture but still delicious.
- Extra Protein: Adding cooked, diced ham or smoked salmon amps up the protein and flavor.
- Different Cheeses: Feta or goat cheese works beautifully if you want a tangier bite.
Step-by-Step: How I Make Spring Asparagus Frittata with Herbs Recipe
Step 1: Prepare and Slice Your Veggies with Care
I start by trimming the woody ends off the asparagus — those are tough and don’t soften well. I slice the tender tips off and set them aside to add later, then slice the stems into quarter-inch coins so they cook evenly. Mushrooms and shallots get sliced thin too, making sure they caramelize beautifully without burning.
Step 2: Whisk Your Egg Mixture
In a medium bowl, I whisk the eggs and heavy cream until smooth and frothy, then season with kosher salt and fresh ground pepper. This mix is your silky base – don’t skip whisking well to get that fluffy texture!
Step 3: Sauté Mushrooms and Shallots for Deep Flavor
In a good nonstick pan, I heat a splash of olive oil and sauté the mushrooms and shallots slowly so the mushrooms brown and become sweet, and the shallots soften and caramelize. This step fills your kitchen with an amazing aroma and adds a rich foundation.
Step 4: Cook the Asparagus, Peas, and Greens
Next, I add a bit more oil to the same pan, toss in the asparagus coins along with fresh rosemary and thyme sprigs, and sauté for a minute or two to infuse flavor. Then the peas go in for a quick pop of sweetness before adding in spinach — which wilts quickly to coat everything in a tender green blanket.
Step 5: Combine Ingredients Gently Before Baking
After removing the herb sprigs, I fold back in the mushroom and shallot mixture, the asparagus tips, crumbled Boursin cheese, and most of the chopped fresh parsley and dill. Then I spread the veggie-cheese mixture on a nonstick sprayed sheet pan, and pour the egg mixture evenly over it all, pressing down gently to level the surface.
Step 6: Bake Until Set and Golden
I bake the frittata at 375°F for 15 to 20 minutes – keep an eye starting at 15 minutes to avoid overcooking. When the edges are puffed and the center no longer jiggles, it’s ready. Let it rest briefly, then garnish with reserved fresh herbs.
Top Tip
After making this Spring Asparagus Frittata with Herbs Recipe many times, I’ve found a few things that really make a difference to getting the best flavor and texture every time.
- Preheat your oven fully: Make sure your oven hits 375°F before putting the frittata in, so it sets evenly and puffs up beautifully.
- Don’t skip the caramelization: Taking your time sautéeing mushrooms and shallots adds a depth you just can’t get otherwise.
- Fresh herbs at the end: Adding most herbs into the pan, but saving some for garnish keeps the flavors bright and fresh, which really elevates the final dish.
- Watch your baking time: Overbaking cooks out the creaminess and dries the frittata, so start checking it a few minutes early.
How to Serve Spring Asparagus Frittata with Herbs Recipe
Garnishes
I love finishing the frittata with a sprinkle of fresh parsley and dill — it adds such a pretty, vibrant look and lifts the herbaceous notes. Sometimes I also drizzle a little good-quality olive oil or a squeeze of lemon juice to brighten those flavors even more.
Side Dishes
Pair this with a crisp green salad or a tangy tomato salad for freshness. On lazy weekends, I serve it alongside crusty bread and a little fruit salad to round out the meal beautifully.
Creative Ways to Present
For brunch gatherings, I slice the frittata into wedges and arrange on a large platter garnished with edible flowers and extra herbs. It doubles as a stunning centerpiece and an easy self-serve dish. You can also serve it in individual ramekins for a fancier touch.
Make Ahead and Storage
Storing Leftovers
I store leftovers covered tightly in the fridge for up to 3 days — it keeps well and tastes even better the next day as the flavors meld. I like to slice it before storing to make quick snacks or lunches easy to grab.
Freezing
Freezing the frittata works well when wrapped tightly in plastic and foil. I recommend freezing it in individual portions so you can thaw just what you need. Thaw overnight in the fridge for best texture.
Reheating
Reheat gently in a low oven or in a microwave with a damp paper towel on top to avoid drying out. I usually reheat to just warm, so the frittata stays creamy and delicious.
Frequently Asked Questions:
Absolutely! This Spring Asparagus Frittata with Herbs Recipe contains no gluten ingredients, so it’s naturally gluten-free. Just make sure any additional additions you use (like cheese or seasoning) are labeled gluten-free as well.
If you don’t have Boursin, soft cheeses like goat cheese, cream cheese mixed with fresh herbs, or feta work wonderfully. Just pick one with a creamy texture and added herbs or garlic to keep the character of the dish.
Yes, you can prepare and bake the frittata up to a day ahead. Store it covered in the fridge and reheat gently before serving. This makes it great for entertaining or meal prep.
The frittata is done when the edges are puffed and lightly golden, and the center no longer jiggles when you gently shake the pan or tray. Overcooking will dry it out, so check it early and carefully.
Final Thoughts
This Spring Asparagus Frittata with Herbs Recipe has become one of my little celebrations of spring – each bite welcomes the season with fresh veggies, fragrant herbs, and comforting creaminess. I hope you enjoy making it as much as I do, and that it brings a bright, flavorful moment to your table that you want to share with friends and family.
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Spring Asparagus Frittata with Herbs 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 perfect for brunch or a light meal. Featuring fresh asparagus, cremini mushrooms, peas, and a medley of herbs combined with creamy Boursin cheese and fluffy eggs, it’s baked to golden perfection in a sheet pan for easy preparation and cleanup.
Ingredients
Vegetables and Herbs
- 8 ounces asparagus spears
- 4 large cremini mushrooms
- 1 shallot
- ½ 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
Egg Mixture
- 6 large eggs
- ½ cup heavy cream
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Cheese
- 3 ounces Boursin cheese (or other soft cheese)
Other
- Olive oil for sautéing
- Nonstick cooking spray for the sheet pan
Instructions
- Preheat Oven: Preheat the oven to 375°F and lightly spray a quarter sheet pan with nonstick spray to prevent sticking.
- Prepare Vegetables: Trim the woody ends off of the asparagus. Cut off the tips and set aside, then slice the stems into ¼ inch coins. Slice the mushrooms and shallot into ¼ inch pieces. Chop the fresh parsley and dill, reserving a portion for garnish later.
- Whisk Eggs: In a medium bowl or large measuring cup, whisk together the eggs and heavy cream. Season with kosher salt and black pepper. Set the mixture aside.
- Sauté Mushrooms and Shallots: Heat a little olive oil in a nonstick pan over medium heat. Add mushrooms and shallots and sauté until the mushrooms caramelize and the shallots are soft and browned. Remove from pan and set aside.
- Sauté Asparagus and Peas: Add another teaspoon of olive oil to the same pan. Add the asparagus stems with the rosemary and thyme sprigs and sauté for 1 to 2 minutes. Add the English peas and cook for an additional minute. Then add the spinach and cook until it wilts.
- Add Asparagus Tips and Combine: Gently mix in the reserved asparagus tips to warm without breaking them. Remove and discard the rosemary and thyme sprigs. Return the mushrooms and shallots to the pan and stir to combine.
- Add Cheese and Herbs: Crumble the Boursin cheese into the vegetable mixture. Stir in most of the chopped parsley and dill, reserving some for garnish.
- Assemble Frittata: Spread the vegetable and cheese mixture evenly over the prepared sheet pan. Pour the egg mixture evenly over the vegetables, ensuring the ingredients are well distributed.
- Bake: Place the pan in the preheated oven and bake for 20 minutes, or until the eggs are fully set and lightly golden on top.
- Garnish and Serve: Remove from oven and garnish with the remaining fresh herbs. Serve warm, at room temperature, or cold as desired. Enjoy your spring-inspired frittata!
Notes
- Use fresh, seasonal vegetables for the best flavor and texture.
- Boursin cheese adds creamy garlic and herb flavor, but you can substitute with cream cheese or goat cheese if preferred.
- To make ahead, prepare the vegetable mixture and egg mixture separately, then assemble and bake just before serving.
- This recipe works well served hot or chilled as leftovers.
- For a lighter version, substitute half-and-half for the heavy cream.
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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