Description
This vibrant Spring Asparagus Frittata features fresh asparagus, mushrooms, peas, spinach, and aromatic herbs combined with creamy Boursin cheese for a delicious and easy brunch dish that can be served warm 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
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Egg Mixture
- 6 large eggs
- ½ cup heavy cream
Cheese
- 3 ounces Boursin cheese (or other soft cheese)
Other
- Olive oil for sautéing
- Nonstick spray for sheet pan
Instructions
- Preheat the oven: Set your oven to 375°F and spray a quarter sheet pan with nonstick spray to prepare for baking the frittata.
- Prepare the asparagus: Trim the woody ends off the asparagus spears. Cut off and set aside the asparagus tips, then slice the asparagus stems into 1/4 inch coins.
- Slice mushrooms and shallots: Slice the cremini mushrooms into 1/4 inch slices and the shallot into 1/4 inch rings, then set them aside.
- Chop herbs: Chop the fresh parsley and dill, reserving some herbs for garnish later.
- Whisk eggs and cream: In a medium bowl or large measuring cup, whisk together the eggs and heavy cream. Add the kosher salt and black pepper and whisk until combined, then set aside.
- Sauté mushrooms and shallots: Heat a small amount of olive oil in a nonstick pan over medium heat. Sauté the sliced mushrooms and shallots until the mushrooms caramelize and shallots brown and soften, then remove them from the pan.
- Cook asparagus and peas: Add another teaspoon of olive oil to the same pan. Add the diced asparagus stems, sprigs of rosemary, and thyme, sautéing for 1-2 minutes. Add the fresh English peas and sauté for an additional minute.
- Add spinach and asparagus tips: Add the spinach to the pan and cook until wilted. Then gently add the reserved asparagus tips, warming them carefully to avoid breaking.
- Combine vegetables and herbs: Remove the rosemary and thyme sprigs from the pan. Return the mushrooms and shallots to the vegetable mixture and stir through. Crumble the Boursin cheese over the vegetables and mix in most of the chopped parsley and dill, reserving some for garnish.
- Assemble the frittata: Spread the vegetable and cheese mixture evenly on the prepared sheet pan. Pour the egg and cream mixture evenly over the vegetables, redistributing them as needed to ensure even coverage.
- Bake: Place the sheet pan in the oven and bake at 375°F for 20 minutes or until the eggs are fully set.
- Garnish and serve: Remove the frittata from the oven and sprinkle with the reserved fresh herbs. Serve warm, at room temperature, or cold as desired. Enjoy your spring-inspired dish!
Notes
- This frittata is full of bright, fresh vegetables and creamy Boursin cheese for a flavorful spring brunch dish.
- You can substitute the Boursin cheese with any soft herb cheese or cream cheese if unavailable.
- If desired, add additional fresh herbs like chives or basil for variation.
- The frittata can be made ahead of time and served cold or reheated gently.
- Use a quarter sheet pan to ensure even cooking and easy handling.
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
