Name: Spring Asparagus Frittata with Herbs 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; ½ teaspoon kosher salt; ¼ teaspoon black pepper; 6 large eggs; ½ cup heavy cream; 3 ounces Boursin cheese (or other soft cheese); Olive oil (for sautéing, about 2 teaspoons)

Nothing says spring like a burst of fresh greenery and creamy textures mingling together effortlessly. This Spring Asparagus Frittata with Herbs Recipe perfectly captures those vibrant flavors, making it a go-to for easy brunches that still feel a bit special.

A rectangular metal baking tray filled with a yellow baked egg dish, showing one thick layer of cooked eggs mixed with peas, mushrooms, and green asparagus pieces scattered throughout. Small white dollops of soft cheese are evenly spread on top, with fresh green herbs like parsley and dill placed both inside the dish and as decoration on the edges. The tray rests on a white marbled textured surface with soft natural light casting bright highlights and shadows. 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 with Herbs Recipe
Top Tip
How to Serve Spring Asparagus Frittata with Herbs Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Spring Asparagus Frittata with Herbs Recipe

Why You'll Love This Recipe

This Spring Asparagus Frittata with Herbs Recipe is one of my all-time favorites when I want something both fresh and comforting. The bright veggies, fresh herbs, and creamy Boursin cheese come together with ease, yet it always impresses whether for family breakfast or a casual gathering.

Seasonal freshness: Using asparagus, peas, and tender greens highlights the very best of spring in every bite.
Simple but impressive: It requires just one pan and the oven, yet looks and tastes gourmet enough to serve guests.
Herbaceous brightness: Fresh parsley, dill, rosemary, and thyme infuse the dish with an irresistible aroma and layered flavor.
Versatility: Warm, room temperature, or even cold, this frittata adapts beautifully to your schedule and preferences.

Ingredients & Why They Work

The magic here is in the balance of fresh vegetables with fragrant herbs and that creamy punch of Boursin cheese. Each ingredient contributes a texture or flavor that makes the whole dish sing — plus, shopping for them is a joy when spring is in the air.

Flat lay of fresh green asparagus spears with trimmed tips, four whole large brown cremini mushrooms, a whole pale shallot, a small white ceramic bowl filled with fresh bright green English peas, a loosely packed small pile of vibrant spinach leaves, two fresh parsley stems, two fresh dill stems, one fresh rosemary stem, three fresh thyme stems, a small white ceramic bowl containing creamy heavy cream, six large whole uncracked eggs with clean shells, a small white ceramic bowl with soft white Boursin cheese, a small white ceramic bowl with kosher salt, and a small white ceramic bowl with black pepper, all arranged with perfect symmetry and balanced proportions, placed 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: The star of the show — use the freshest spears you can find; the tips add elegance, while the stems bring texture.
Cremini mushrooms: Their earthy richness complements the bright veggies, and caramelizing them deepens the flavor.
Shallot: Adds gentle sweetness and complexity when sautéed.
English peas: Pop in vibrant green color and burst of natural sweetness.
Spinach: Wilts down to meld everything together, giving a tender base.
Fresh herbs (parsley, dill, rosemary, thyme): Each herb adds its own aromatic layer; parsley and dill bring freshness, rosemary and thyme add earthiness.
Kosher salt and black pepper: Essential seasonings for drawing out and balancing flavors.
Eggs: The binding agent that creates the custard-like texture of the frittata.
Heavy cream: Adds richness and silkiness to the egg mixture.
Boursin cheese: This creamy, herby cheese is key — it melts into pockets of garlicky goodness throughout.

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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 tweaking this Spring Asparagus Frittata with Herbs Recipe depending on what I have on hand or my mood—it's forgiving and so adaptable. You can easily swap in different greens or cheeses and still get a great result.

Variation: Sometimes I stir in some crumbled feta instead of Boursin for a tangier bite; other times, I add thinly sliced baby potatoes for a heartier texture.
Dietary tweaks: For a dairy-free version, try swapping heavy cream with coconut cream and omit the cheese or use a plant-based alternative.
Seasonal swaps: Out of asparagus? Green beans or broccoli florets sauteed until tender work beautifully too.

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

Two square slices of yellow egg frittata with visible pieces of green herbs, small white cheese chunks, and browned mushroom slices on top are placed on a white plate. The frittata has a soft, slightly firm texture with fresh green dill sprigs and parsley leaves scattered on it. The plate also has fresh light green lettuce leaves and small bright red cherry tomato halves on the side. The plate rests on a white marbled surface with some green herb sprigs and small vegetables nearby. photo taken with an iphone --ar 2:3 --v 7

Step 1: Prepare and Prep with Care

First thing I do is preheat the oven to 375°F and grease a quarter sheet pan—this ensures the frittata doesn’t stick and cleans up easily. Then, I trim the woody ends off the asparagus, slicing the stems into coins while carefully setting the tender tips aside. I slice the mushrooms and shallots into nice uniform ¼ inch pieces; it helps them cook evenly, which is key to building flavor.

Step 2: Whisk and Season the Eggs

In a medium bowl (I like using a large measuring cup for easy pouring), whisk together the eggs and heavy cream until silky smooth. Then, I add the kosher salt and black pepper, whisking again to evenly season. Setting this aside while I handle the veggies keeps everything flowing smoothly.

Step 3: Sauté the Mushrooms and Shallots

I heat a little olive oil in a nonstick pan over medium heat, then add the mushrooms and shallots. I cook them until the mushrooms are golden and caramelized and the shallots soften and start to brown—this step adds a lovely depth that you really want in the finished dish. Once done, I remove them and set aside.

Step 4: Quick Sauté the Veggies and Herbs

Adding a fresh teaspoon of oil to the same pan, I toss in the asparagus coins along with the sprigs of rosemary and thyme for fragrance. After about one to two minutes, I add the peas and give everything another quick sauté. Finally, spinach goes in, wilting until tender. I gently fold in the asparagus tips, careful not to break their delicate shape. Removing the herb sprigs now, I return the mushrooms and shallots to the pan and fold through.

Step 5: Layer It All and Bake

I crumble the Boursin cheese in and sprinkle most of the chopped parsley and dill into the veggie mix, saving some herbs for garnish. Then I spread this beautiful medley evenly across the prepared pan. Pouring the egg mixture over the top, I make sure to redistribute the vegetables for evenness. This goes into the oven for 15 to 20 minutes until the frittata is puffed up and set — a lightly golden edge means it’s ready.

Top Tip

From my experience, a few little things make a huge difference when perfecting this Spring Asparagus Frittata with Herbs Recipe — here’s what I’ve learned over many batches:

Keep the asparagus tips whole: They look prettier and provide a wonderful textural surprise when gently warmed.
Don’t overcook the veggies before baking: Just a quick sauté — over-soft veggies can make the frittata watery.
Use fresh herbs generously: They really lift the flavor beyond boring eggs into something memorable.
Check for doneness right at 15 minutes: Oven times vary, so you want the center set but not dry or rubbery.

How to Serve Spring Asparagus Frittata with Herbs Recipe

Garnishes

I love finishing this frittata with a sprinkle of reserved fresh parsley and dill to brighten it up visually and flavor-wise. A little extra cracked black pepper on top doesn’t hurt either — it adds a gentle kick that wakes up each forkful.

Side Dishes

For a brunch, I pair it with fresh fruit salad or a simple green salad tossed with lemon vinaigrette. Toasted crusty bread or a classic mimosa really rounds out the meal with minimal fuss.

Creative Ways to Present

On special occasions, I’ve served this frittata sliced into elegant squares or wedges, arranged on a platter with edible flowers and herb sprigs tucked around. It adds a lovely, rustic charm that everyone admires—and it’s as delicious as it is pretty!

Make Ahead and Storage

Storing Leftovers

After cooling, I cover leftover pieces tightly with plastic wrap or place them in an airtight container. Stored in the fridge, it keeps beautifully for up to 3 days—perfect for quick breakfasts or snacks.

Freezing

I haven’t tried freezing the whole frittata, but I’ve successfully frozen individual slices wrapped well in foil and placed in a zip-lock bag. When thawed overnight in the fridge, it reheats surprisingly well without losing texture.

Reheating

To keep the frittata moist and tasty, I prefer reheating in a low oven around 300°F, covered loosely with foil for about 10-15 minutes. Microwaving works but can sometimes dry it out a bit.

Frequently Asked Questions:

Can I make this Spring Asparagus Frittata with Herbs Recipe vegan?

While this recipe relies on eggs and cream for the classic texture, you can try substituting chickpea flour batter and using plant-based cream alternatives, though texture and flavor will differ.

What’s the best way to avoid soggy frittata?

Make sure not to over-sauté the vegetables; they should be tender but not releasing excess water. Also, drain any very wet ingredients before mixing with the eggs. Baking until set but still moist helps keep the perfect texture.

Can I use other cheeses instead of Boursin?

Absolutely! Cream cheese mixed with fresh herbs, goat cheese, or feta are all excellent alternatives. Adjust quantities to taste as some cheeses are saltier or tangier.

How long can I prepare this frittata ahead of time?

You can prepare the frittata a day in advance. Store it covered in the fridge and reheat gently before serving. This makes it a great option for entertaining when you want to minimize kitchen time on the day.

Final Thoughts

This Spring Asparagus Frittata with Herbs Recipe holds a special place in my kitchen because it combines the simplicity of eggs with the gorgeous flavors of spring produce and fresh herbs. It’s the kind of dish that feels homemade yet elegant — perfect for sharing with people you care about. I hope you’ll give it a try and find it as comforting and vibrant as I do!