Description
This Spring Asparagus Frittata is a vibrant and flavorful brunch dish featuring fresh seasonal vegetables like asparagus, mushrooms, peas, and spinach, enriched with creamy Boursin cheese and fresh herbs. Baked to perfection in the oven, it offers a delightful balance of creamy texture and garden freshness, perfect for serving warm, at room temperature, 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
Egg Mixture
- 6 large eggs
- 1/2 cup heavy cream
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
Cheese
- 3 ounces Boursin cheese (or other soft cheese)
Other
- Olive oil (for sautéing)
- Nonstick spray (for pan)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 375°F and spray a quarter sheet pan with nonstick spray to prevent sticking.
- Prepare Asparagus: Trim the woody ends off the asparagus. Cut off the asparagus tips and set them aside. Slice the remaining stems into 1/4 inch coins and set aside.
- Slice Mushrooms and Shallots: Slice the cremini mushrooms into 1/4 inch slices and the shallot into 1/4 inch rings. Set both aside.
- Chop Herbs: Chop fresh parsley and dill, reserving some for garnish at the end.
- Mix Egg and Cream: In a medium bowl or large measuring cup, whisk together the eggs and heavy cream. Add kosher salt and black pepper, and whisk again until combined. Set aside.
- Sauté Mushrooms and Shallots: Heat a nonstick pan with a little olive oil. Sauté the mushrooms and shallots until the mushrooms are caramelized and the shallots are soft and browning. Remove from the pan and set aside.
- Sauté Remaining Vegetables: Add a teaspoon more olive oil to the same pan. Add the sliced asparagus stems with the sprigs of rosemary and thyme, sauté for 1 to 2 minutes. Add the English peas and sauté for another minute. Add spinach leaves and continue sautéing until they wilt.
- Add Asparagus Tips and Combine: Gently mix in the reserved asparagus tips to warm them without breaking. Remove the rosemary and thyme sprigs. Return the sautéed mushrooms and shallots to the pan and mix through the vegetables.
- Add Cheese and Herbs: Crumble in the Boursin cheese and add most of the chopped parsley and dill, reserving some for garnish.
- Assemble and Bake: Arrange all the vegetable mixture evenly on the prepared sheet pan. Pour the egg and cream mixture over the vegetables, ensuring even distribution. Bake at 375°F for 20 minutes or until the eggs are fully set.
- Garnish and Serve: Remove from oven, garnish with the reserved fresh herbs. Serve warm, at room temperature, or cold as desired.
Notes
- For a lighter version, substitute heavy cream with half-and-half or whole milk.
- Boursin cheese can be replaced with any soft garlic herb cheese or cream cheese for a similar creamy texture.
- Use fresh seasonal vegetables available to customize the frittata to your liking.
- Be careful not to overcook the eggs; remove from the oven as soon as they are set to keep the frittata moist and tender.
- This frittata can be made ahead and stored in the refrigerator, delicious served cold or reheated.
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
