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; 6 large eggs; 1/2 cup heavy cream; 1/2 teaspoon kosher salt; 1/4 teaspoon black pepper; 3 ounces Boursin cheese (or other soft cheese); Olive oil (for sautéing); Nonstick spray (for pan)

There’s something so fresh and bright about springtime veggies, and this Spring Asparagus Frittata Recipe really captures that essence beautifully. Creamy, herby, and packed with vibrant greens, it’s become one of my go-to dishes to celebrate the season.

A rectangular metal tray filled with a yellow frittata that has multiple layers of ingredients mixed in: green peas and asparagus pieces scattered throughout, browned mushroom slices spread evenly, and white dollops of cheese sitting on top. The surface is garnished with fresh green herbs like parsley and dill, giving a fresh, leafy texture. The tray is placed on a white marbled surface with a few sprigs of herbs around it. 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

This Spring Asparagus Frittata Recipe stands out because it balances simple, fresh ingredients with creamy richness and a hit of fragrant herbs. I honestly enjoy how quickly it comes together without feeling rushed — and it always makes me feel like I’m eating something special, even on a busy morning.

Seasonal Freshness: The asparagus and peas bring a bright pop of spring flavor that’s simply irresistible.
Effortless Prep: This is a sheet-pan recipe, meaning less mess and more time for you to relax.
Herbaceous Aroma: Fresh parsley, dill, thyme, and rosemary give this frittata a garden-fresh perfume you’ll adore.
Creamy Texture: The Boursin cheese adds a luxurious creaminess that elevates this dish beyond your typical egg bake.

Ingredients & Why They Work

Every ingredient here brings something special that, when combined, creates a harmonious springtime dish. When I shop, I look for the freshest asparagus and mushrooms I can find, and I love that the herbs add complexity without overpowering the eggs.

Flat lay of fresh green asparagus spears with trimmed tips, four brown cremini mushrooms sliced, a peeled shallot cut into rings, a small white bowl of bright green fresh English peas, a handful of loose fresh spinach leaves, two sprigs of fresh parsley, two sprigs of fresh dill, a single stem of fresh rosemary, three stems of fresh thyme, a small white bowl containing kosher salt, a small white bowl with ground black pepper, six whole large uncracked brown eggs, a small white bowl of heavy cream, a small white plate with soft white crumbled 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: The star of spring veggies—its slight snap and mild bitterness balance the creamy eggs beautifully.
Cremini mushrooms: Adds earthiness and enhances the savory dimension of the frittata.
Shallot: Gives a delicate onion flavor that’s sweeter and more subtle than regular onion.
Fresh English peas: Little bursts of natural sweetness and a fun pop of texture.
Spinach leaves: Adds volume and iron-rich greens that wilt down perfectly into the eggs.
Parsley, dill, rosemary, thyme: These fresh herbs are a dreamy fragrant bouquet, elevating every bite.
Kosher salt and black pepper: Essential for balancing and enhancing the natural flavors.
Eggs: The base, providing protein and that wonderful frittata structure.
Heavy cream: Makes the eggs rich and velvety, keeping the texture soft and moist.
Boursin cheese: Creamy, herb-infused, and tangy—it melts into the eggs, adding luxurious depth.

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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

I love experimenting with this Spring Asparagus Frittata Recipe by switching up herbs or cheeses depending on what’s in my fridge. A little adaptability keeps it fun and lets you tailor it to your own taste.

Variation: One of my favorite tweaks is swapping out the Boursin for goat cheese or feta — you get a tangier bite and still a creamy texture. It’s a crowd-pleaser every time!
Dairy-Free Option: I’ve used coconut cream or almond milk to make it dairy-free—just expect a slightly different texture but the flavor is still delightful with fresh herbs.
Added Protein: Sometimes, I toss in cooked bacon or smoked salmon for an extra savory punch that pairs perfectly with asparagus.
Extra Greens: Spinach can be swapped for kale or Swiss chard if you want a heartier green.

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

Two square pieces of bright yellow frittata sit side by side on a white plate, showing layers filled with green herbs, small white cheese blobs, and slices of browned mushrooms. The frittata's surface is dotted with fresh dark green dill sprigs and parsley leaves. On the left side of the plate, green leafy lettuce spreads out with a few halved red cherry tomatoes nestled among the leaves. The plate rests on a white marbled surface with some green herbs and asparagus tips scattered around. photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep Your Veggies Like a Pro

Start by trimming the woody ends off the asparagus—this makes a huge difference in texture. I always save the tender tips separately because they only need a gentle warm-up, while the stems get sliced into little coins. Slice your mushrooms and shallot thinly to help them caramelize evenly. Pro tip: Keeping your veggie cuts uniform helps them cook at the same pace and creates a pretty frittata.

Step 2: Whisk Together the Eggs and Cream

In a medium bowl or measuring cup, whisk your eggs and heavy cream with salt and pepper until fully combined. The cream is your secret to that tender, custardy egg we’re aiming for — don't skip it!

Step 3: Build Flavor in the Pan

Sauté your mushrooms and shallots in a splash of olive oil until the mushrooms are deep golden and the shallots turn soft and caramelized—this step adds a rich base flavor you’ll really appreciate. Then, using the same pan (hello, less cleanup!), add a little more oil and toss in the asparagus stems with rosemary and thyme sprigs. After a quick sauté, add the peas and spinach, tossing until the spinach wilts gently. Add the asparagus tips last to warm them without losing their lovely snap.

Step 4: Assemble and Bake

Remove the herb stems and mix the mushrooms and shallots back in. Crumble in the Boursin cheese and stir in most of your chopped parsley and dill, keeping some to garnish later. Spread the veggie mixture evenly on a sprayed quarter sheet pan. Pour your egg mixture over the top, making sure vegetables stay evenly distributed. Bake it off at 375°F for 15 to 20 minutes until the eggs are set and perkily puffed up.

Top Tip

After making this Spring Asparagus Frittata Recipe over and over, I’ve found a few little tricks that make all the difference between a good frittata and a great one.

Even Vegetable Cutting: Uniformly slice your asparagus and mushrooms so everything sautés evenly and the frittata bakes with consistent texture.
Don’t Overcook the Veggies: You want them softened but still vibrant before adding the eggs—this keeps them from getting mushy during baking.
Watch the Oven Time Closely: Set your timer around 15 minutes and check — you want the top set but not browned or dry.
Use a Good Nonstick Pan and Sheet Pan: This helps prevent sticking and makes clean-up a breeze, plus keeps the frittata intact when you serve.

How to Serve Spring Asparagus Frittata Recipe

Spring Asparagus Frittata - Serving Suggestion

Garnishes

I love to finish this frittata with some freshly chopped herbs left over from the mix-in parsley and dill. It adds a garden-fresh vibrancy on the eyes and palate. Sometimes I also sprinkle a tiny pinch of flaky sea salt or a drizzle of good quality olive oil right before serving for that extra touch.

Side Dishes

I usually pair this with a crisp green salad tossed with lemon vinaigrette or some crispy roasted potatoes if I’m feeling a heartier brunch vibe. A light fruit salad or crusty bread also works wonders if you want to keep things simple and fresh.

Creative Ways to Present

For a special brunch, I’ve served the frittata cut into neat squares arranged on a platter and garnished with edible flowers alongside mini herb sprigs — it was an instant conversation starter and so pretty on the table!

Make Ahead and Storage

Storing Leftovers

I keep leftovers covered tightly in the fridge for up to 3 days. I find it actually tastes better after a day as the flavors meld together nicely. When ready to eat, slicing a cold piece is an easy, satisfying snack or light meal.

Freezing

I’ve frozen individual slices wrapped well in plastic wrap and foil. When defrosted overnight in the fridge, they reheat well if you want to meal prep in advance. Just avoid freezing the whole frittata to preserve texture and flavor.

Reheating

My favorite method is to reheat gently in a low oven (about 300°F) covered with foil to avoid drying out — or even in a toaster oven. Microwaving works if you’re in a hurry, but watch closely to keep from overcooking.

Frequently Asked Questions:

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

Yes! If fresh English peas aren’t available, frozen work well too—just thaw and drain them before adding to avoid extra moisture that could make the frittata watery.

What can I substitute if I don’t have Boursin cheese?

You can use any soft cheese with herbs to mimic the flavor, such as goat cheese, cream cheese mixed with fresh herbs, or even ricotta blended with garlic and parsley.

Can I make this frittata dairy-free?

Absolutely! Substitute heavy cream with coconut cream or almond milk and skip the Boursin cheese or replace it with a dairy-free soft cheese alternative.

What’s the best way to reheat leftover frittata?

Reheat leftovers in a low oven around 300°F covered with foil or in a toaster oven for even warming without drying out. Microwaving works too but may change texture slightly.

Final Thoughts

Honestly, this Spring Asparagus Frittata Recipe has become a little celebration of spring in our kitchen. It’s fresh, easy, and makes you feel like you’re treating yourself even on a weekday. I hope you enjoy making it as much as I do—don’t hesitate to tweak it and make it your own signature dish!