Description
This Spring Asparagus Frittata is a vibrant and delicious brunch dish featuring fresh asparagus, cremini mushrooms, English peas, spinach, and aromatic herbs. Creamy Boursin cheese adds rich flavor, baked to perfection in a single 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
Seasonings and Dairy
- 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)
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 off the asparagus. Cut off the asparagus tips and set them aside. Slice the stems into 1/4 inch coins and set aside.
- Slice mushrooms and shallots: Slice the cremini mushrooms into 1/4 inch slices and the shallot into 1/4 inch rings. Set aside.
- Chop herbs: Chop the fresh parsley and dill, reserving some for garnish later.
- Whisk eggs and cream: In a medium bowl or large measuring cup, whisk together the eggs and heavy cream. Add kosher salt and black pepper, whisking to combine. Set aside.
- Sauté mushrooms and shallots: Heat a nonstick pan with a little olive oil. Sauté the mushrooms and shallots until the mushrooms are caramelized and the shallots are soft and browning. Remove from the pan and set aside.
- Sauté asparagus and herbs: Add another teaspoon of olive oil to the same pan. Add the sliced asparagus stems along with rosemary and thyme sprigs. Sauté for 1 to 2 minutes.
- Add peas and spinach: Add the English peas to the pan and sauté for 1 more minute. Then add spinach and sauté until wilted.
- Warm asparagus tips: Gently mix in the reserved asparagus tips to warm them without breaking.
- Combine vegetables: Remove the rosemary and thyme sprigs from the pan. Add the mushrooms and shallots back into the vegetable mixture, mixing well.
- Add cheese and herbs: Crumble the Boursin cheese into the pan along with most of the chopped parsley and dill, reserving some herbs for garnish.
- Assemble frittata: Arrange the vegetable and cheese mixture evenly on the prepared sheet pan. Pour the egg mixture evenly over the vegetables, making sure everything is well distributed.
- Bake: Bake in the preheated oven at 375°F for 20 minutes, or until the eggs are set and the frittata is lightly golden.
- Garnish and serve: Garnish with the reserved fresh herbs. Serve warm, at room temperature, or cold. Enjoy your spring-inspired frittata!
Notes
- This frittata is perfect for brunch and can be served warm or cold, making it versatile for meals on the go.
- Use any soft herbed cheese if you don’t have Boursin; cream cheese or goat cheese mixed with herbs works well.
- Fresh herbs like parsley, dill, rosemary, and thyme brighten the flavors, but you can adjust to your preference.
- Be careful not to overcook the asparagus tips to keep them tender and vibrant in the dish.
- For extra flavor, try adding a pinch of red pepper flakes or fresh lemon zest to the egg mixture.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated gently in the oven or microwave.
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
