Name: Spring Asparagus Frittata 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, approximately 2 tablespoons)

There’s nothing quite like the fresh, green pop of asparagus in spring, and this Spring Asparagus Frittata Recipe captures all that bright, seasonal flavor with creamy, dreamy cheese and tender veggies baked to perfection. It’s one of my favorite ways to celebrate spring mornings or brunch gatherings.

A silver rectangular baking tray filled with a golden yellow baked egg dish that has a slightly browned surface in places. The top layer is decorated with bright green asparagus spears, white dollops of soft cheese, slices of browned mushrooms, small green peas, and scattered fresh green herbs like dill and parsley. Outside the tray, fresh green herbs and a few green peas are placed on a white marbled surface, giving a fresh and natural look. The lighting is bright, highlighting the vibrant colors and textures of the dish. 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 Recipe
Top Tip
How to Serve Spring Asparagus Frittata Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Spring Asparagus Frittata Recipe

Why You'll Love This Recipe

I honestly can't get enough of this Spring Asparagus Frittata Recipe. It’s light yet satisfying, packed with fresh spring veggies and herbaceous flavors that feel like a breath of fresh air. It’s so easy to make but looks and tastes like you spent way more time in the kitchen.

Seasonal Flavor: Asparagus and fresh peas steal the show, bringing that unmistakable spring goodness to every bite.
Creamy Texture: The Boursin cheese adds a luscious, garlicky creaminess that melts perfectly into the eggs and veggies.
Simple Prep: Using one sheet pan means minimal cleanup and maximum ease—plus, it bakes evenly every time.
Versatile Serving: Whether warm out of the oven, at room temp, or chilled, this frittata fits any meal of the day.

Ingredients & Why They Work

The magic in this Spring Asparagus Frittata Recipe lies in combining fresh spring veggies with fragrant herbs and creamy cheese. Each ingredient brings something unique—texture, freshness, or richness—to make the dish balanced and delightful.

Flat lay of fresh green asparagus spears with tips separated, four whole brown cremini mushrooms, one small peeled shallot sliced into rings, a small white ceramic bowl filled with bright green fresh English peas, loosely packed fresh spinach leaves, two sprigs of fresh parsley, two sprigs of fresh dill, one sprig of fresh rosemary, three sprigs of fresh thyme, a small white ceramic bowl containing kosher salt, a small white ceramic bowl with ground black pepper, six large whole uncracked eggs with clean shells, a small white ceramic bowl with heavy cream, and a small round piece of soft creamy white Boursin cheese placed 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: Look for firm, bright green spears with closed tips; they add signature spring flavor and a tender crunch.
Cremini mushrooms: Their earthy flavor deepens the taste and adds meaty texture to contrast the fresh veggies.
Shallot: Offers a subtle sweetness that softens and caramelizes beautifully when sautéed.
Fresh English peas: Sweet little gems that burst with springtime freshness when cooked just right.
Spinach leaves: Wilt down easily, adding color, volume, and mild greens flavor.
Fresh parsley, dill, rosemary, thyme: A medley of herbs that brings bright, floral, and piney notes; they’re the secret to making this frittata pop.
Kosher salt & black pepper: Basic seasoning that enhances all the flavors naturally.
Large eggs: The protein-packed base that sets this brunch dish apart and provides structure.
Heavy cream: Adds richness and helps make the eggs silky and tender.
Boursin cheese: This soft, herby cheese melts into the frittata, infusing every bite with creamy garlic goodness—if you can’t find Boursin, another soft cheese like cream cheese with herbs works well.

📝

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 most about this Spring Asparagus Frittata Recipe is how easy it is to tweak based on what you have or like. It’s incredibly adaptable—you can add your favorite fresh herbs, switch up the cheese, or sneak in extra veggies.

Variation: I’ve tried this with goat cheese instead of Boursin, which adds a tangy twist that pairs beautifully with the dill and asparagus.
Dietary modification: For a lighter version, swap the heavy cream for whole milk or a plant-based alternative, and it still comes out wonderfully fluffy.
Seasonal swaps: If you’re making this outside of spring, try using roasted red peppers and zucchini instead of asparagus and peas.
Make it vegan: Use a chickpea flour batter and dairy-free cheese for a plant-based take—just adjust cooking times accordingly.

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

The image shows two square slices of yellow frittata placed on a white plate. The frittata is filled with green asparagus pieces, brown mushrooms, white cheese chunks, and sprinkled with fresh green herbs like dill and parsley on top. On the left side of the plate, there is fresh bright green lettuce with small red cherry tomato halves scattered over it. The plate sits on a white marbled surface with some asparagus tips and herbs around it. The light is bright, highlighting the fresh and colorful look of the dish. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep Your Veggies with Care

Start by trimming the woody ends off your asparagus—don’t skip this, or you’ll end up with tough bites. Cut off the tips and set them aside; you’ll add these last to keep them nice and tender. Slice the remaining stems into coins. Get your mushrooms into thin slices and the shallot into rings, then chop your herbs—feel free to save a little parsley and dill for a fresh garnish later.

Step 2: Make the Egg Mixture

In a medium bowl or a large measuring cup, whisk together your eggs and heavy cream until smooth and a little frothy. Season with kosher salt and fresh black pepper. This mix will give you that beautifully tender and creamy texture once baked.

Step 3: Sauté Veggies & Herbs in Two Batches

Heat your nonstick pan with a touch of olive oil, then add mushrooms and shallots first. Cook them until mushrooms caramelize and shallots turn soft and golden—this builds deep flavor. Remove and set aside.

Add a little more oil, then toss in the asparagus stems along with the rosemary and thyme sprigs to infuse flavor as they cook for about 1-2 minutes. Stir in the English peas for another minute, then add the spinach and sauté until it wilts down. Finally, gently fold in the asparagus tips, warming them without breaking.

Discard the rosemary and thyme sprigs, then stir in the mushrooms and shallots back into the pan.

Step 4: Add Cheese & Herbs, Then Assemble

Crumble in your Boursin cheese and stir through along with most of your chopped herbs, holding some back for garnish. Spread this veggie-cheese mixture evenly on a sprayed quarter sheet pan. Pour the egg mixture over the top, making sure everything distributes evenly so your frittata cooks uniformly.

Step 5: Bake to Perfection

Pop the pan into a 375°F oven and bake for 15-20 minutes. You want the eggs fully set but still moist on top—not dry. A light jiggle is okay, but if the middle looks runny, give it a few more minutes. Once done, garnish with the reserved fresh herbs.

Top Tip

I’ve made this Spring Asparagus Frittata Recipe dozens of times now, and a few key tricks have helped me get it perfect every time. These tips will save you stress in the kitchen and ensure your frittata is beautifully tender, flavorful, and stunning on the plate.

Don’t overcook the asparagus tips: They’re the star garnish, so add them last and warm gently to keep their delicate texture.
Use fresh herbs generously: They really brighten the whole dish—don’t hesitate to add a bit extra if you love herbal freshness like I do.
Watch your oven time closely: Eggs can dry out quickly, so start checking around 15 minutes for a soft set center.
Season thoughtfully: Since Boursin cheese is already flavorful, taste your eggs before adding extra salt.

How to Serve Spring Asparagus Frittata Recipe

Spring Asparagus Frittata - Serving Suggestion

Garnishes

I like to finish mine with a sprinkle of fresh parsley and dill—it adds a pop of color and fresh brightness that complements the creamy cheese beautifully. Sometimes I also add a light drizzle of good olive oil or a few cracks of fresh black pepper for an extra touch.

Side Dishes

This frittata plays well with a lightly dressed baby greens salad or crusty bread to soak up any leftover juices. On weekends, I pair it with a simple fruit salad for a balanced brunch that feels indulgently fresh.

Creative Ways to Present

For special occasions, I've served this frittata in smaller, muffin-sized portions using a mini muffin tin—perfect for parties or fancy brunch spreads. You can also cut it into neat wedges and arrange with edible flowers or microgreens for a stunning centerpiece.

Make Ahead and Storage

Storing Leftovers

I usually store leftover frittata in an airtight container in the fridge for up to 3 days. It holds up remarkably well and tastes great cold or reheated, making it a perfect quick breakfast or snack.

Freezing

Freezing is totally doable too! I slice the frittata into wedges, wrap each piece tightly in plastic wrap, and then place them in a freezer-safe bag. When you’re ready, thaw overnight in the fridge for best texture.

Reheating

To reheat, I prefer warming slices gently in a nonstick pan over low heat or in a 325°F oven for 10-15 minutes. This keeps the frittata moist without overcooking the eggs. Microwaving works in a pinch but can sometimes dry it out.

Frequently Asked Questions:

Can I use frozen peas instead of fresh for this Spring Asparagus Frittata Recipe?

You can substitute frozen peas if fresh English peas aren’t available. Just thaw them first and pat dry to avoid excess moisture in the frittata, which might affect texture.

What’s the best pan to bake a frittata in?

For this recipe, I use a quarter sheet pan to make a large, even frittata that’s easy to slice and serve. But a cast-iron skillet or oven-safe nonstick pan about 10 inches in diameter also works well and results in a thicker frittata.

Can I make this Spring Asparagus Frittata Recipe ahead of time?

Absolutely! You can prepare the sautéed veggies and egg mixture separately, then assemble and bake when you’re ready. It can also be fully baked in advance and reheated—making it perfect for busy mornings or entertaining.

What can I substitute for Boursin cheese?

If Boursin isn’t on hand, cream cheese mixed with fresh herbs, goat cheese, or even ricotta with a pinch of garlic powder all work beautifully to add that creamy, herby richness.

Final Thoughts

This Spring Asparagus Frittata Recipe really feels like a warm hug from the season itself. It’s easy enough for a weekday breakfast but special enough to bring out on weekends or for guests. Every time I make it, I fall a little more in love with those tender asparagus tips and that garlicky Boursin magic. I hope you’ll enjoy it just as much as I do—it’s one of those simple recipes that makes you look like you put in way more effort than you actually did.