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; 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; Nonstick spray for sheet pan

Nothing says spring quite like fresh green asparagus mingling with fragrant herbs and creamy cheese. This Spring Asparagus Frittata with Herbs Recipe captures that perfect balance of earthiness and light creaminess, making brunch or even a simple dinner feel like a celebration.

The image shows a rectangular metal baking pan filled with a bright yellow frittata. The top layer is speckled with green asparagus tips, green peas, small white cheese dollops, browned mushroom slices, and fresh green herbs like dill and parsley scattered evenly. The frittata has a slightly browned texture on the edges and some baked areas with a golden crust. Around the pan, fresh herbs and a few peas are placed on a white marbled surface. The scene is brightly lit with natural light, creating soft shadows. 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

I’ve made this frittata more times than I can count during spring—and every time, it surprises me with how easy it is to turn a few simple ingredients into something so flavorful. It’s a colorful, fresh, and filling dish that feels like a warm hug on a brunch plate.

Fresh seasonal flavors: The asparagus and herbs bring a vibrant, fresh taste that screams spring.
Effortless one-pan cooking: This recipe is baked right in a sheet pan, which means less mess and more time to relax.
Creamy texture with a cheesy twist: Using Boursin cheese adds a garlicky, herbaceous creaminess that makes every bite luxurious.
Versatile and forgiving: You can easily swap herbs or veggies to suit your taste or what’s fresh at the market.

Ingredients & Why They Work

Each ingredient in this Spring Asparagus Frittata with Herbs Recipe plays a key role, creating layers of texture and flavor that complement one another beautifully. When shopping, look for the freshest asparagus you can find—thin and bright green spears yield the tenderest results.

Flat lay of fresh green asparagus spears with delicate tips, four plump brown cremini mushrooms sliced in half, a single pale pink shallot cut into rings, a small white ceramic bowl filled with bright green fresh English peas, a loosely packed bundle of vibrant spinach leaves, two fresh parsley stems with bright green leaves, two fresh dill stems with feathery green fronds, one woody fresh rosemary stem, three woody fresh thyme stems with tiny green leaves, six large whole eggs with smooth beige shells neatly arranged, a small white ceramic bowl holding creamy white heavy cream, and a small white ceramic dish with soft white Boursin cheese, all placed symmetrically 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: The stars of spring; tender tips cook quickly and add slight crunch when lightly sautéed.
Cremini mushrooms: Bring an earthy, umami depth that balances the brightness of the herbs.
Shallot: Adds a subtle sweetness and mild onion flavor that’s less sharp than regular onions.
Fresh English peas: Burst of sweetness and a lovely pops of color.
Spinach: Wilts down to add a tender green backdrop and extra nutrients.
Fresh herbs (parsley, dill, rosemary, thyme): Layered aromas and flavors that make the dish sing with freshness.
Kosher salt & black pepper: Essential for seasoning, enhancing all the natural flavors.
Eggs & heavy cream: The custardy base creating a creamy, silky texture in the frittata.
Boursin cheese: A soft, garlicky, herby cheese that melts into little pillows of flavor throughout the frittata.

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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

What I love most about this Spring Asparagus Frittata with Herbs Recipe is how easy it is to personalize. Whether you prefer it extra cheesy or packed with more veggies, you can tweak it to your taste and pantry.

Variation: I sometimes swap out the mushrooms for thinly sliced leeks or add a handful of grated Parmesan for an extra sharp cheese kick.
Dietary tweak: You can easily replace the heavy cream with half-and-half or whole milk to lighten it up, just note that it slightly changes the texture.
Herb swaps: Feel free to experiment—basil or chives work beautifully if you want to change up the herbal profile.
Make it vegetarian-friendly: This recipe as is is vegetarian, but omitting cheese or using a dairy-free soft cheese works well too.

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

Two square pieces of bright yellow frittata with visible layers of green asparagus, white cheese, and brown mushrooms mixed inside sit on a white plate. The frittata is topped with fresh green dill and parsley leaves. On the side of the plate, there is a small pile of green leafy lettuce with halved red cherry tomatoes scattered on top. The plate rests on a white marbled surface with some asparagus tips and dill sprigs in the background. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Prepare Your Veggies with Care

Start by trimming off those tough woody ends from your asparagus; nobody wants a fibrous bite! Keep the tips separate—they cook quickly and add a pretty touch. Slice the stems into coins so they cook evenly. Thinly slicing your mushrooms and shallot ensures they get beautifully caramelized later on. Take a moment to chop your fresh parsley and dill—reserving some for garnish means you’ll finish with a fresh herbal punch.

Step 2: Whisk Up the Egg Mixture

In a medium bowl, lightly whisk your eggs with heavy cream, salt, and pepper. You want the eggs mixed but not overbeaten—just enough to combine. The cream lends that silky custard texture that makes this frittata truly special.

Step 3: Sauté the Mushrooms and Shallots

Heat a little olive oil over medium heat and add your mushrooms and shallots. Let them cook slowly until the mushrooms are caramelized and the shallots soften and brown. This is the layer that adds depth and sweetness—don’t rush it!

Step 4: Cook the Asparagus & Greens

Add a touch more oil, then toss in the diced asparagus, rosemary, and thyme. Sauté for a couple minutes until the asparagus brightens but still holds a slight crunch. Add the peas next, give them about a minute, then throw in the spinach and cook until just wilted. Gently stir in the asparagus tips so they warm through—but be gentle to keep them intact. Remove the herb sprigs and fold the mushrooms and shallots back in.

Step 5: Bring It All Together

Crumble the Boursin cheese over the veggies and toss most of your chopped fresh herbs in, saving some for garnish. Spread the veggies evenly in your prepared sheet pan, then pour the egg mixture over the top, making sure everything is evenly distributed.

Step 6: Bake Until Set

Pop your pan into a 375°F oven and bake for 15 to 20 minutes. You’ll know it’s ready when the eggs look set and no longer jiggle in the center. Let it cool slightly before slicing, then garnish with those reserved fresh herbs for a pop of color and flavor.

Top Tip

After making this Spring Asparagus Frittata with Herbs Recipe many times, I’ve learned a few tricks that really make a difference.

Don’t overcrowd the pan: Giving the veggies a little room lets them caramelize better instead of steaming.
Hold back some herbs: Adding fresh herbs at the end keeps their flavor bright and fresh instead of muted by the heat.
Let it rest before cutting: This prevents the frittata from turning into a scramble when sliced.
Use a nonstick or well-seasoned pan: It makes flipping and serving a breeze without sticking.

How to Serve Spring Asparagus Frittata with Herbs Recipe

Garnishes

I love finishing this frittata with fresh chopped parsley and dill for a lively green burst. A light sprinkle of flaky sea salt really brings the flavors together. Sometimes, I even add a little squeeze of lemon juice for brightness—it’s surprisingly delightful!

Side Dishes

Pair your frittata with a crisp green salad or a simple arugula and shaved fennel salad for a refreshing bite. Toasted sourdough or crusty bread fits perfectly, especially if you want something to mop up any creamy bits left on your plate.

Creative Ways to Present

For a special brunch or gathering, I like to cut the frittata into small squares and serve them on a platter with sprigs of fresh herbs scattered around. Sometimes, a dollop of crème fraîche or a side of herb-infused yogurt really elevates the presentation and flavor for guests.

Make Ahead and Storage

Storing Leftovers

I store leftover frittata in an airtight container in the fridge for up to 3 days. It holds up really well, and you’ll find the flavors even meld together more after sitting overnight.

Freezing

This frittata freezes wonderfully! I usually cut it into individual wedges and wrap them tightly in plastic wrap and foil. When you want a quick meal, just thaw overnight in the fridge and reheat gently.

Reheating

To reheat, warm leftovers covered in a 325°F oven for about 10 minutes. This helps keep the frittata moist and prevents it from drying out, unlike some quick microwave reheating.

Frequently Asked Questions:

Can I use frozen peas instead of fresh?

Frozen peas work fine—just toss them in at the same stage you would the fresh peas and cook until they're heated through. Fresh peas will yield a slightly sweeter and crunchier bite, but frozen are a handy substitute.

What’s the best way to store leftovers?

Store leftover frittata in an airtight container in the refrigerator for up to three days. Reheat in the oven covered with foil to maintain moisture rather than microwaving, which can dry it out.

Can I make this frittata dairy-free?

You can make this dairy-free by omitting the Boursin cheese or substituting a dairy-free soft cheese alternative. Using a non-dairy milk or cream substitute is also possible, though the texture may be slightly different.

Can I customize the herbs in this recipe?

Absolutely! The beauty of this recipe is its versatility. Feel free to swap in fresh basil, chives, or tarragon depending on your preferences or what you have on hand. Just be sure to add delicate herbs at the end to preserve their flavor.

Final Thoughts

This Spring Asparagus Frittata with Herbs Recipe is one of those dishes that feels both special and everyday-friendly. I cherish it for those bright spring mornings when the market is bursting with fresh greens and herbs. It’s something you can pull together quickly yet it impresses every time. I’m excited for you to try it and make it your own—it’s like a little taste of spring in every bite.