Description
This Spring Asparagus Frittata is a vibrant and delicious brunch dish featuring tender asparagus, cremini mushrooms, fresh peas, and leafy spinach, all enhanced with creamy Boursin cheese and fragrant fresh herbs. Baked to perfection in a sheet pan, it’s perfect for serving warm, at room temperature, or cold.
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
Wet Ingredients
- 6 large eggs
- 1/2 cup heavy cream
- 3 ounces Boursin cheese (or other soft cheese)
Seasonings
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- Olive oil (for sautéing, approximately 2 teaspoons)
Instructions
- Preheat oven: Preheat your oven to 375°F. Spray a quarter sheet pan with nonstick spray to prevent sticking.
- Prepare asparagus: Trim the woody ends from the asparagus spears. Cut off the tips and set them aside. Slice the remaining stems into 1/4 inch coins and set aside.
- Slice mushrooms and shallot: Slice the cremini mushrooms into 1/4 inch thick slices. Slice the shallot into 1/4 inch rings. Set both 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 6 large eggs and 1/2 cup heavy cream. Add salt and pepper, then whisk until well combined. Set aside.
- Sauté mushrooms and shallots: Heat a little olive oil in a nonstick pan over medium heat. Add mushrooms and shallots and sauté until mushrooms caramelize and shallots soften and brown. Remove from pan.
- Sauté asparagus and herbs: Add one more teaspoon of olive oil to the same pan. Add diced asparagus stems along with sprigs of rosemary and thyme. Sauté for 1 to 2 minutes.
- Add peas and spinach: Add English peas to the pan and sauté for another minute. Then add spinach leaves and continue sautéing until spinach wilts.
- Add asparagus tips and mix: Gently add asparagus tips to the pan to warm through, being careful not to break them. Remove the rosemary and thyme sprigs. Add the mushrooms and shallots back to the pan and mix everything together.
- Add Boursin cheese and herbs: Crumble and add the Boursin cheese to the vegetable mixture. Stir in most of the chopped parsley and dill, keeping some reserved for garnish.
- Assemble frittata: Transfer the vegetable and cheese mixture evenly onto the prepared sheet pan. Pour the egg and cream mixture over the vegetables, ensuring even distribution.
- Bake: Place the sheet pan in the preheated oven and bake for 20 minutes, or until the eggs are fully set and slightly golden on top.
- Garnish and serve: Remove from oven and garnish with the remaining fresh herbs. Serve warm, at room temperature, or cold. Enjoy your vibrant spring frittata!
Notes
- Use Boursin cheese for a creamy, flavorful texture; substitute with goat cheese or cream cheese if unavailable.
- Make sure to remove rosemary and thyme sprigs before baking to avoid a tough texture.
- This frittata is excellent served cold, making it perfect for picnic or brunch leftovers.
- Adjust herbs to your preference; chives or basil can be good additions.
- For a dairy-free version, replace heavy cream and cheese with coconut cream and a dairy-free cheese alternative.
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
