Name: Spring Asparagus Frittata with Herb Cheese 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; 6 large eggs; 1/2 cup heavy cream; 1/2 teaspoon kosher salt; 1/4 teaspoon black pepper; 3 ounces Boursin cheese (or other soft cheese); Olive oil for sautéing; Nonstick spray for pan

Bright, fresh, and packed with flavor, this Spring Asparagus Frittata with Herb Cheese Recipe is exactly the kind of dish that brings sunshine to your table. The tender asparagus, creamy herb cheese, and vibrant green peas make it a real celebration of spring on a plate.

This image shows a rectangular metal baking tray filled with a yellow baked egg dish that has visible green herbs and vegetables mixed throughout. The top layer is bright yellow with scattered small white dollops of soft cheese, light brown cooked mushrooms, green peas, and green asparagus spears placed diagonally. Fresh green herbs like dill and parsley leaves are sprinkled on top and placed around the edges of the tray. The tray is set on a white marbled textured surface with some asparagus and peas scattered beside it. The lighting is bright and natural, creating fresh, vibrant colors. 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 Herb Cheese Recipe
Top Tip
How to Serve Spring Asparagus Frittata with Herb Cheese Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Spring Asparagus Frittata with Herb Cheese Recipe

Why You'll Love This Recipe

I get genuinely excited every spring when asparagus shows up at the market because it makes this frittata shine. It’s not just any egg dish — it’s loaded with fresh herbs and that luscious herb cheese that takes it over the top, creating layered flavors you’ll want to make again and again.

Seasonal Freshness: Using fresh asparagus, peas, and herbs brings the authentic taste of spring straight to your plate, bright and lively.
Creamy Herb Cheese: The Boursin cheese melts beautifully into the eggs, adding a rich garlic and herb creaminess that balances perfectly with the veggies.
Simple Sheet Pan Cooking: You get a fuss-free, one-pan meal that’s easy to put together, which means less clean-up and more time to enjoy.
Versatile and Easy to Customize: Whether you’re serving brunch, lunch, or a light dinner, you can tweak this recipe with your favorite herbs or swap in other veggies.

Ingredients & Why They Work

This frittata sings because every ingredient plays a star role. The asparagus and peas offer tender, vibrant bites while the mushrooms and shallots add earthy depth. Then there are the fresh herbs and herby Boursin that bring it all together in creamy harmony. When shopping, try to pick the freshest asparagus spears and bright green peas for that perfect springtime pop.

Flat lay of fresh green asparagus spears with trimmed woody ends, four whole large cremini mushrooms, one whole shallot with purplish skin, a small cluster of fresh English peas in pods, loosely packed vibrant spinach leaves, two sprigs of fresh parsley, two sprigs of fresh dill, one stem of fresh rosemary, three stems of fresh thyme, a small white ceramic bowl of coarse kosher salt, a small white ceramic bowl of freshly ground black pepper, six large whole eggs with clean shells, a small white ceramic bowl of heavy cream, and a small white ceramic bowl containing soft crumbled Boursin cheese, arranged in perfect symmetry 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: Choose firm, bright green spears with tightly closed tips for the freshest flavor and texture.
Cremini Mushrooms: Their earthy richness pairs beautifully with spring veggies and adds savory balance.
Shallot: Adds a mild, sweet onion flavor that caramelizes nicely for extra depth.
English Peas: Fresh or frozen works, adding bursts of sweet, fresh flavor.
Spinach Leaves: Wilts down quickly and brings vibrant color and subtle earthiness.
Fresh Parsley, Dill, Rosemary, Thyme: Bring aromatic brightness and herbaceous complexity to the dish.
Kosher Salt & Black Pepper: Essential for seasoning to bring out all those flavors.
Large Eggs: The base for the frittata, providing richness and binding the ingredients.
Heavy Cream: Makes the eggs extra lush and tender — don’t skip it!
Boursin Cheese (or other soft herbed cheese): The star creamy cheese that melts into every bite, infusing herb and garlic notes.

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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 switching up the herbs depending on what’s fresh in my garden or at the market. Sometimes I add a pinch of crushed red pepper flakes for a little heat, or swap the mushrooms for thinly sliced zucchini when I want to keep it super light. You’ll find this recipe is forgiving and open to your personal touch.

Variation: I once sprinkled a little grated parmesan on top before baking for an extra cheesy crust, and wow—it was a game changer.
Dietary Modifications: To make it dairy-free, swap Boursin for a dairy-free herb cheese alternative and use coconut cream instead of heavy cream.
Seasonal Changes: In late summer, I sometimes swap the asparagus and peas for chopped zucchini and cherry tomatoes for a fresh twist.

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

Two thick, square pieces of yellow frittata sit on a white plate with a white marbled surface beneath. The frittata's surface is dotted with green herbs, small pieces of asparagus, creamy white cheese blobs, and mushroom slices, with sprigs of fresh dill and parsley scattered on top. On the left side of the plate, there is a nest of light green lettuce leaves decorated with halved red cherry tomatoes, adding a fresh contrast to the warm and textured frittata. The lighting highlights the frittata’s firm, slightly browned texture and vibrant vegetables, creating a fresh, appetizing look. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Prepare Your Veggies with Care

Start by trimming the woody ends from your asparagus — those tough bits won’t soften even when cooked. Cut the tops off and set them aside; you want those tender tips to stay whole and look lovely in your frittata. Slice the thicker stems into thin coins so they cook evenly. Next, slice your cremini mushrooms and shallots into uniform pieces to ensure even caramelization. Take a moment here because well-prepped vegetables make all the difference.

Step 2: Whisk the Egg Mixture

In a medium bowl, whisk together your eggs and heavy cream until fully blended. Add the kosher salt and black pepper and whisk again to season evenly — this step ensures the eggs cook up silky and flavorful. Set this aside while you get the veggies sizzling.

Step 3: Sauté Vegetables in Layers for Depth

Heat a nonstick pan over medium heat and add a splash of olive oil. Start by sautéing mushrooms and shallots until the mushrooms brown and soften and the shallots get a bit caramelized – this brings out their natural sweetness. Remove them from the pan and then add a little more oil to cook the asparagus stems with sprigs of rosemary and thyme to infuse flavor. After a couple of minutes, toss in the peas and then the spinach last, just until it wilts. Gently fold in the reserved asparagus tips to warm them through without breaking. Pull out the woody rosemary and thyme stems, then add the mushrooms and shallots back to the pan.

Step 4: Add Cheese and Fresh Herbs

Now for the fun part — crumble the Boursin cheese over the warm vegetables. It melts into little pockets of creamy, garlicky goodness throughout the frittata. Stir in most of the chopped parsley and dill, reserving some for a final fresh garnish. This layering of herbs really brings the whole dish to life.

Step 5: Assemble and Bake

Spray a quarter sheet pan with nonstick spray (or lightly grease it) and spread the vegetable-cheese mixture evenly in the pan. Pour the egg mixture over, checking that the vegetables distribute evenly so each slice has a good mix. Bake at 375°F for 15 to 20 minutes — keep an eye on it around the 15-minute mark; the edges should be set and golden, and the center should be firm but still tender.

Top Tip

I’ve made this frittata dozens of times and the biggest game changer came down to how I handled the asparagus tips — warming them gently and adding them last preserves their beautiful texture and appearance. Here are a few other nuggets I’ve picked up along the way:

Don’t Overcrowd the Pan: Give the veggies space to sauté properly so they get nice caramelization and don’t steam.
Whisk Eggs Thoroughly: Whisk the eggs and cream until fully blended for silky texture in the baked frittata.
Use Fresh Herbs Generously: Don’t skimp on the fresh herbs—they elevate the flavor from good to unforgettable.
Check Early When Baking: Ovens vary—test the frittata at 15 minutes with a gentle shake to see if it’s set and adjust baking time accordingly.

How to Serve Spring Asparagus Frittata with Herb Cheese Recipe

Garnishes

I always finish mine with a scattering of fresh chopped parsley and dill because it adds a fresh pop of green that’s as pretty as it is flavorful. A light drizzle of good-quality olive oil or a sprinkle of flaky sea salt can also elevate the dish right before serving.

Side Dishes

This frittata pairs beautifully with a simple side salad of mixed greens tossed lightly in a lemon vinaigrette or some warm crusty bread to round out the meal. For brunch, my go-to is crispy roasted potatoes or a fresh fruit salad to balance the savory richness.

Creative Ways to Present

For special occasions, I’ve served this frittata sliced into elegant wedges on a rustic wooden board, garnished with edible flowers and fresh herbs. It not only looks stunning but makes it easy for guests to help themselves. Another favorite is using mini muffin tins for bite-sized portions perfect for parties or brunch buffets.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge for up to 3 days. I find that the flavors actually deepen overnight, making it a perfect next-day breakfast or lunch. Just slice and pop it into your lunchbox or warm it gently.

Freezing

I’ve frozen slices wrapped tightly in plastic wrap and foil, then stored in a freezer bag for up to 2 months. When thawed overnight in the fridge, it reheats nicely in the oven or microwave without losing much of its texture or flavor.

Reheating

To reheat, I prefer the oven at 325°F for about 10 minutes to bring back that just-baked texture and avoid rubberiness. You can also microwave on medium power in bursts, but the oven method keeps it tastier and more satisfying.

Frequently Asked Questions:

Can I use frozen asparagus and peas for this Spring Asparagus Frittata with Herb Cheese Recipe?

Yes! Fresh veggies are ideal but frozen frozen asparagus and peas work well in a pinch. Just thaw and pat dry to avoid excess water in the frittata. You might want to sauté them a bit longer to remove moisture before baking.

What kind of cheese can I substitute for Boursin in this recipe?

If you can’t find Boursin, any soft, herbed cheese like goat cheese or cream cheese blended with fresh herbs and garlic makes a great substitute. The key is to have a creamy, flavorful cheese that melts well into the eggs and veggies.

Can I make this Spring Asparagus Frittata with Herb Cheese Recipe ahead of time?

Absolutely! You can prepare the sautéed veggies and egg mixture the day before and assemble them just before baking. Or bake it fully, then refrigerate and reheat when you’re ready to serve. It’s a great dish to prep in advance for brunch or busy weeknights.

How do I know when the frittata is fully cooked?

The frittata is ready when the edges are set and pulling away from the pan, the top is no longer jiggly, and a knife inserted in the center comes out clean. Don’t overbake — it should still be slightly tender inside, not dry.

Final Thoughts

This Spring Asparagus Frittata with Herb Cheese Recipe is one of those simple dishes that feels special every time I make it. It’s a delicious reminder that fresh, seasonal ingredients don't need a lot of fuss to taste wonderful. I hope you enjoy making it as much as I do and find yourself reaching for it whenever springtime veggies are calling your name.