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
Scale
Vegetables and Herbs
- 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
Egg Mixture
- 6 large eggs
- 1/2 cup heavy cream
- 1/2 teaspoon kosher salt
- 1/4 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 1/4 inch coins. Slice the mushrooms and shallot into 1/4 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
