Description
This Spring Asparagus Frittata is a vibrant and fresh brunch dish featuring tender asparagus, cremini mushrooms, fresh peas, spinach, and aromatic herbs, all baked with creamy Boursin cheese and eggs for a rich, flavorful meal.
Ingredients
Scale
Vegetables
- 8 ounces asparagus spears
- 4 large cremini mushrooms
- 1 shallot
- 1/2 cup fresh English peas
- 2 cups spinach leaves (loosely packed)
Herbs and Seasonings
- 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
- 3 ounces Boursin cheese (or other soft cheese)
- Olive oil (for sautéing, approximately 2 tablespoons)
Instructions
- Preheat Oven and Prepare Pan: Preheat the oven to 375°F. Lightly spray a quarter sheet pan with nonstick spray and set aside.
- Prepare Vegetables: Trim woody ends from asparagus, separate the tips and set aside. Slice asparagus stems into 1/4 inch coins. Slice mushrooms into 1/4 inch slices and shallot into 1/4 inch rings. Set all aside.
- Chop Herbs: Chop fresh parsley and dill finely, reserving some for garnish later.
- Make Egg Mixture: In a medium bowl or large measuring cup, whisk together the eggs and heavy cream. Add kosher salt and black pepper, whisking to combine thoroughly. Set aside.
- Sauté Mushrooms and Shallots: Heat a nonstick pan over medium heat, add a little olive oil, then sauté mushrooms and shallots until mushrooms caramelize and shallots soften and brown. Remove from pan and set aside.
- Sauté Asparagus and Herbs: Add another teaspoon of olive oil to the pan. Add sliced asparagus stems along with rosemary and thyme sprigs, cook for 1-2 minutes. Then add fresh peas and sauté for another minute. Add spinach last, cooking until it wilts.
- Add Asparagus Tips and Combine Vegetables: Gently stir in asparagus tips to warm without breaking. Remove rosemary and thyme sprigs and add mushrooms and shallots back to the pan. Mix to combine evenly.
- Add Cheese and Herbs: Crumble in the Boursin cheese and add most of the chopped parsley and dill, reserving some herbs for garnish. Stir to distribute.
- Assemble and Bake: Spread the sautéed vegetable and cheese mixture evenly in the prepared sheet pan. Pour the egg and cream mixture over the vegetables, ensuring even distribution.
- Bake: Bake in the preheated oven at 375°F for 20 minutes, or until the eggs are fully set and lightly golden on top.
- Garnish and Serve: Garnish the frittata with the reserved fresh herbs. Serve warm, at room temperature, or cold as desired.
Notes
- For a vegetarian option, this dish is suitable as is, but omit or replace the cheese with a vegan alternative to make vegan-friendly.
- Ensure not to overcook the asparagus tips to keep their texture tender and fresh.
- Use fresh seasonal vegetables for the best flavor.
- Boursin cheese adds a creamy, garlicky flavor; substitute with any soft herbed cheese if unavailable.
- The frittata can be served cold, making it a great make-ahead dish for brunch or light lunch.
- If preferred, you can use a 9-inch round baking dish instead of a sheet pan, adjusting cooking time accordingly.
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
