Description
A vibrant and fresh Spring Asparagus Frittata loaded with asparagus, mushrooms, peas, and fresh herbs, enriched with creamy Boursin cheese for a flavorful brunch or light meal.
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
Dairy
- 3 ounces Boursin cheese (or other soft cheese)
Other
- Olive oil for sautéing
- Nonstick spray for pan
Instructions
- Preheat Oven: Preheat your oven to 375°F and spray a quarter sheet pan with nonstick spray to prepare for baking.
- Prepare Vegetables: Trim the woody ends off asparagus spears. Cut off the asparagus tips and set them aside. Slice the asparagus stems into 1/4 inch coins. Slice mushrooms into 1/4 inch slices and shallots into 1/4 inch rings. Chop fresh parsley and dill, reserving some for garnish.
- Whisk Egg Mixture: In a medium bowl or large measuring cup, whisk together the eggs and heavy cream. Add kosher salt and black pepper and whisk again until fully combined. Set aside.
- Sauté Mushrooms and Shallots: Heat olive oil in a nonstick pan and sauté mushrooms and shallots until mushrooms caramelize and shallots soften and brown. Remove them from the pan and set aside.
- Sauté Asparagus and Peas: Add another teaspoon of olive oil to the same pan. Add asparagus coins along with rosemary and thyme sprigs and sauté for 1 to 2 minutes. Add English peas and sauté for an additional minute.
- Add Spinach and Asparagus Tips: Add the spinach to the pan and sauté until wilted. Then gently mix in the reserved asparagus tips to warm them without breaking. Remove and discard the rosemary and thyme sprigs.
- Combine Ingredients: Add back the mushrooms and shallots to the pan with the sautéed vegetables. Crumble the Boursin cheese over the vegetables and mix in most of the chopped parsley and dill, reserving some for garnish.
- Assemble Frittata: Arrange the vegetable and cheese mixture evenly on the prepared sheet pan. Pour the egg and cream mixture over the vegetables, spreading evenly.
- Bake: Place the sheet pan in the oven and bake at 375°F for 20 minutes, or until the eggs are fully set and the frittata is lightly golden on top.
- Garnish and Serve: Remove from the oven and garnish with the reserved fresh herbs. Serve warm, at room temperature, or cold. Enjoy your Spring Asparagus Frittata!
Notes
- This frittata is perfect for brunch, packed with bright fresh spring vegetables and creamy herb cheese.
- You can substitute Boursin with any soft creamy cheese like goat cheese or cream cheese if unavailable.
- Use fresh herbs for the best flavor, but dried herbs can be used in a pinch—reduce quantity as dried herbs are more concentrated.
- If you prefer a dairy-free option, substitute heavy cream with a plant-based cream and omit the cheese or use a vegan cheese alternative.
- Leftovers can be refrigerated and served cold or reheated gently.
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
