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; 6 large eggs; 1/2 cup heavy cream; 3 ounces Boursin cheese (or other soft cheese); 1/2 teaspoon kosher salt; 1/4 teaspoon black pepper; Olive oil (for sautéing, approximately 2 teaspoons)

There’s something about the bright green snap of fresh asparagus and fragrant herbs that makes this **Spring Asparagus Frittata with Herbs Recipe** a total showstopper. It’s light yet satisfying, perfect for sharing or savoring all to yourself on a calm weekend morning.

A rectangular metal baking tray filled with a bright yellow baked dish, which is about one layer thick, showing a mix of green peas, asparagus spears, and wilted spinach evenly spread throughout. Small white dollops of cheese are scattered on top, and there are browned slices of mushrooms visible near the edges. Fresh green herbs, like dill and parsley, are sprinkled across the surface and around the corners of the tray. The tray is placed on a white marbled textured cloth with some loose green peas and asparagus tips nearby. 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 a fantastic way to welcome fresh spring produce into your kitchen. What really excites me about it is how effortlessly it blends lush veggies and vibrant herbs into a creamy, comforting dish that feels both fancy and homey at the same time.

Bright & Fresh Flavors: The mix of asparagus, peas, and fresh herbs brings a garden-fresh brightness that wakes up your taste buds.
Creamy, Yet Light Texture: Thanks to the Boursin cheese and eggs, it’s indulgent without being heavy or greasy.
Hands-Off Cooking: You assemble it on a sheet pan and bake—perfect when you want minimal fuss but maximum flavor.
Versatile Meal: Makes a lovely brunch, a light lunch, or even a dinner paired with a green salad.

Ingredients & Why They Work

The ingredient lineup here is all about fresh spring produce and fragrant herbs, which play so nicely together. Picking asparagus with tender tips and fresh herbs from your local market or garden makes a big difference. Plus, Boursin cheese brings that creamy garlic-herb punch that ties everything together.

Flat lay of fresh green asparagus spears with bright tips, four whole brown cremini mushrooms, a single shallot sliced into rings, a small white bowl of fresh English peas, loosely packed vibrant spinach leaves, two stems of fresh parsley, two stems of fresh dill, one stem of fresh rosemary, three stems of fresh thyme, a small white bowl containing kosher salt, a small white bowl with black pepper, six large whole eggs with clean shells, a small white bowl of heavy cream, and a small white dish with soft white Boursin cheese, all arranged with 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 spears: Fresh and crisp asparagus provide the star vegetal note and a pleasant snap.
Cremini mushrooms: Adds an earthy, meaty dimension once caramelized, balancing the bright veggies.
Shallot: Softens and sweetens when sautéed, enhancing the flavor base.
Fresh English peas: Little pops of sweetness and texture that feel like a spring surprise.
Spinach leaves: Wilts down into silky pockets of green goodness.
Fresh herbs (parsley, dill, rosemary, thyme): They add layers of freshness, floral notes, and aromatics that elevate the entire dish.
Kosher salt & black pepper: Simple seasoning to highlight the natural flavors.
Eggs & heavy cream: Create that tender, custardy base that holds everything together.
Boursin cheese: Creamy, herbed cheese that melts into dreamy pockets of savory richness.

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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

One of the things I love about this Spring Asparagus Frittata with Herbs Recipe is how easy it is to customize based on what you have on hand or your flavor preferences. Feel free to swap herbs, change up the cheese, or add extra veggies to make it your own.

Variation: I’ve tried it with goat cheese instead of Boursin, and it adds a lovely tang. If you’re dairy-free, a dairy-free cream and cheese alternative works surprisingly well, too!
Seasonal switch: In a pinch, frozen peas work fine, and you can sneak in spring onions if shallots aren't handy.
Boost the protein: Toss in some cooked bacon or ham for a heartier brunch option.
Herb swaps: Use basil or chives if dill and rosemary aren’t your favorites—fresh herbs are your friends here!

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

Two square slices of yellow frittata rest on a white plate. Each slice is filled with green herbs, pieces of asparagus, small white cheese chunks, and browned mushroom slices, with fresh dill and parsley scattered on top. On the side of the plate, there is a green leafy lettuce with halved red cherry tomatoes adding a splash of color. The plate sits on a white marbled surface with some asparagus tips and herbs around it, and soft natural light brightens the whole scene. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep veggies like a pro

Start by trimming the woody ends off your asparagus. I like to snap them gently where they naturally break—it’s foolproof and ensures no tough bits sneak in. Cut off the tips and set them aside for later; slicing the stems into thin coins lets them cook evenly and stay tender. Clean and slice mushrooms and shallots next—keeping everything around the same thickness makes for perfect texture later on.

Step 2: Sauté aromatics and veggies in stages

Heat some olive oil in a nonstick pan and caramelize the mushrooms and shallots slowly until they turn golden and sweet. This step seriously elevates the flavor. Then, add another drizzle of oil and toss in the asparagus coins, rosemary, and thyme sprigs—saute for a couple of minutes until lightly tender. Adding peas and spinach last lets them soften just right without overcooking.

Step 3: Mix, assemble, and bake

Whisk eggs with cream, salt, and pepper until smooth. Remove the herbs, then stir the asparagus tips, mushrooms, and shallots back into the pan with the greens. Crumble in the Boursin cheese and most of your fresh chopped herbs—this is where the magic happens! Pour the veggies evenly into your sheet pan, then pour the eggs right over, nudging ingredients gently to distribute everything evenly. Pop it in a 375°F oven for 15-20 minutes until the eggs are set and slightly golden on top.

Top Tip

From my experience, the biggest key to a perfectly tender yet fluffy frittata is to not rush the sautéing stage and to keep an eye on how the eggs set in the oven. Here are a few tips I swear by:

Even veggie slices: Cutting your vegetables uniformly helps them cook evenly and gives a professional finish.
Don’t skip caramelization: Taking the time to brown your mushrooms and shallots adds incredible depth, so don’t rush this step!
Watch the baking time: Start checking at 15 minutes—overbaking dries the frittata, but underbaking leaves it too runny.
Herb timing: Adding most herbs before baking and reserving a handful for garnish keeps those fresh herbal notes vibrant.

How to Serve Spring Asparagus Frittata with Herbs Recipe

Spring Asparagus Frittata - Serving Suggestion

Garnishes

I always finish with a sprinkle of fresh parsley and dill—it gives the dish a pop of color and fresh brightness that makes every bite feel lively. Sometimes I add a little shaved Parmesan for extra umami. A light drizzle of good olive oil just before serving also adds a subtle richness.

Side Dishes

For sides, I love pairing this frittata with a crisp green salad tossed with lemon vinaigrette, some crusty whole-grain toast, or even roasted new potatoes. It’s a complete balance of fresh, creamy, and crunchy textures, which always impresses guests without extra stress.

Creative Ways to Present

Feeling fancy? You can bake individual frittata muffins in a muffin tin for a picnic or brunch buffet, or slice and layer it on toasted baguette slices as warm crostini topped with a dollop of herbed crème fraîche. It’s surprisingly versatile and always looks gorgeous plated with edible flowers or microgreens for special occasions.

Make Ahead and Storage

Storing Leftovers

Leftover frittata stores beautifully in an airtight container in the refrigerator for 3-4 days. I find it makes a perfect quick breakfast or snack when reheated, or even eaten cold on a warm day.

Freezing

I’ve successfully frozen slices wrapped tightly in plastic wrap and foil. Just thaw overnight in the fridge, and it reheats well in the oven or toaster oven. The texture is nearly as good as fresh—not bad for a meal you can prep ahead!

Reheating

To reheat, I prefer a gentle oven method rather than microwaving to keep the frittata from drying out. About 10 minutes in a 325°F oven does the trick perfectly—warm, tender, and creamy as if just baked.

Frequently Asked Questions:

Can I make this frittata without cream?

Absolutely! You can replace the heavy cream with milk or a non-dairy milk alternative (like oat or almond milk) for a lighter version, but note that the texture will be a bit less rich and creamy.

What’s the best way to tell when the frittata is done?

The frittata is done when the eggs are set but still slightly jiggly in the center. A toothpick inserted should come out clean or with just a few moist crumbs. It will continue to cook a bit after being removed from the oven.

Can I use frozen vegetables in this recipe?

Yes, frozen peas work well if you don’t have fresh ones handy. For asparagus and spinach, fresh is best to preserve texture, but you can use frozen if thawed and drained thoroughly to avoid excess water.

How do I prevent the frittata from sticking to the pan?

Spraying your sheet pan generously with a nonstick spray is key. You can also line it with parchment paper if you want extra insurance against sticking. Using a nonstick pan for sautéing helps ensure easy cleanup, too.

Final Thoughts

This Spring Asparagus Frittata with Herbs Recipe is one of those dishes that feels like a little gift from the season. I always enjoy making it when fresh asparagus starts appearing—it reminds me to slow down and savor simple, beautiful ingredients. Give this recipe a try; I promise it’ll become a favorite go-to for your springtable meals, just like it did for me.