Full of bright fresh vegetables and dollops of creamy garlic and herb cheese, this seasonal Spring Asparagus Frittata, brings Spring straight to your brunch table in a quick and easy format that everyone will love.
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When I want a delicious and simple breakfast, I often turn to a frittata. When I want a delicious and simple breakfast that cooks in half the time and contains all the flavors of Springtime, I turn to my Spring Asparagus Frittata, baked in a sheet pan or a skillet!
I have made hundreds of frittatas, also known as a crustless quiche, in my personal and professional life and I don't think I'll ever stop. I usually make a big one in a 12 inch cast iron pan, but those can take up to an hour to bake. More and more I choose instead to bake a smaller frittata in a rimmed sheet pan or a skillet. They cook more evenly and bake in less time, bringing breakfast to the table in half the time.
I often bake my Spring Asparagus Frittata Recipe in a small sheet pan, measuring 9 by 13 inches, and cut it into 6 or 8 servings. Need to feed more people? Or hungrier people? Double the recipe and bake it in an 18 by 13 pan for just another 10 minutes.
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❤️ What you'll love about this recipe
- Quick - Making this spring asparagus frittata on a sheet pan or a 10 inch nonstick skillet means it cooks quickly, without worrying that the center will be raw, while the outside overbakes.
- Easy - With simple slicing and a quick saute, anyone can make a delicious sheet pan frittata..
- Versatile - This asparagus frittata is the perfect breakfast, brunch, or dinner. It's even good warmed up and added to a breakfast sandwich.
- Make ahead - Use leftover veggies, or prep and sauté the night before, and you can have this on your breakfast or brunch table in less than 30 minutes!
- Great for a crowd - Like I said above, if you are feeding a big group, you can easily double this recipe and just bake it in a large sheet pan.
- Freezer friendly - Make your asparagus frittata ahead, slice into servings sizes or leave whole, wrap tightly in several layers of plastic wrap and freeze for up to a month.
Ingredients
These are my suggested fillings, it needs asparagus to be an asparagus frittata, but you can swap in with anything you want.
See recipe card below for exact quantities.
Substitutions
This recipe is already gluten-free, but you can also adapt it to other dietary needs.
- Dairy Free - Feel free to substitute your favorite alternative milk for the heavy cream. Oh, and vegan cheese is a thing!
- Low sodium - These Spring vegetables are naturally low in sodium, but just reduce the amount of kosher salt you add when seasoning.
- Vegan - I have not tried it, but a simple internet search shows many ways to veganize a frittata, including using tofu, chickpea flour, and mung beans. You can also use egg substitutes, such as Just Egg.
Variations
The thing I love most about a frittata is that you can make it your own based on what you have in your fridge and pantry! It can truly be a clean-out-the-fridge situation, or try one of these versions:
- Italian - One of the most requested frittatas at the bakery, my Italian Frittata has mozzarella, artichoke hearts, and fresh Italian herbs!
- Everything Bagel- My Smoked Salmon Frittata has all the flavors of a bagel with lox, including red onion, capers, tomatoes, and of course smoked salmon. Amazing!
- DIY - The best frittatas are the ones you come up with on your own. For best results, sauté your vegetables first so that they release all their moisture before adding them to the frittata base. You can even add leftover roasted vegetables for a delicious kitchen clean out!
Equipment: Sheet pan or skillet
Although I also make traditional cast iron pan frittatas, I now prefer to bake mine on a sheet pan. They cook quicker and more evenly and, since it's just my husband and I now, a small sheet pan is the perfect size for use to have some asparagus frittata for breakfast with roasted potatoes on the side. Later we can have some for lunch, alongside a salad. I can also double this recipe and make more frittata for a crowd, using a large sheet pan.
When I'm not making one of my frittatas in a sheet pan, I like to use my hexclad 10 inch nonstick skillet. This is no way a sponsored post, but I like that I can sauté all of my vegetables on a higher heat (something you can't do in a standard nonstick) and then add my eggs directly into the pan. They start to cook a little bit on the bottom and then I finish it in the oven. The surface of this pan allows the frittata to release easily to be transferred to a dish for slicing.
Instructions
Making this asparagus frittata is incredibly easy, and a shallow pan ensures it cooks quickly without overcooking. To save time, feel free to prep all of your veggies and herbs the night before.
Cooking your vegetables ahead of time is essential. Vegetables release water as they cook, so putting them in raw would leave you with a soggy frittata. It only takes a few minutes, and the delicious flavor and texture make it worth it!
Step 1: Start by removing your asparagus tips and then slicing your asparagus stems, mushrooms, and shallots into pieces about ¼ inch thick and chopping your fresh herbs.
Step 2: In a nonstick pan, saute mushrooms and shallots in a little olive oil until mushrooms are caramelized and shallots are soft and browning. Remove from pan.
Step 3: Add another teaspoon of oil to the same pan. Add diced asparagus to the pan with the sprigs of rosemary and thyme and saute for one or two minutes. Add the English peas and saute another minute.
Step 4: Add in 2 cups of loosely packed spinach and saute until it wilts. Add the asparagus tips and gently mix in to warm them, being careful not to break them.
Step 5: Remove the rosemary and thyme and add back the mushrooms and shallots and mix through. Finally, add in most of your chopped herbs, reserving some to garnish at the end.
Step 6: In a medium bowl, or large measuring cup, whisk together eggs and heavy cream. Add salt and pepper and whisk to combine. Set aside.
Step 7: Arrange the vegetables on the prepared sheet pan. Pour the egg mixture over them, making sure to redistribute all of the vegetables evenly. Crumble and add your Boursin cheese. Finally, add in most of your chopped herbs, reserving some to garnish at the end.
- If using a skillet to make your frittata, simply pour the eggs into the pan with all of the vegetables, add your cheese and chopped herbs, and bake in the oven for 15 to 20 minutes, or until the eggs are set.
Step 8: Bake at 375°F for 15 to 20 minutes. Garnish with your remaining fresh herbs. Serve warm, room temperature, or cold. Enjoy!
Sauce it up! Nothing goes better with an asparagus frittata than my Easy 5 Minute Blender Hollandaise Sauce! Try it for yourself!
Accessorize your eggs - Try putting your frittata in little pie crusts like I did with my Quiche in a Muffin Pan. It's like you made an edible coaster for your eggs!
Recipe FAQs
Absolutely! Just click on the 2X button on the recipe card and all of the ingredient measurements will automatically be doubled. Then bake this in a large sheet pan and increase the time to 35 to 40 minutes, or until a skewer inserted in the center comes out clean.
Frittatas can be kept at room temperature for up to an hour. Cover and refrigerate for up to 3 days.
The great thing about frittatas is that they can be eaten hot, cold, or room temperature. If you would prefer to reheat yours, place individual slices in the microwave for 45 seconds to 1 minute, or until it reaches an internal temperature of 165°F.
Make your asparagus frittata ahead, slice into servings sizes or leave whole, wrap tightly in several layers of plastic wrap and freeze for up to a month. To thaw, just place your desired servings in the refrigerator overnight and seve cold, room temperature, or reheated
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-Cynthia
📖 Recipe
Spring Asparagus Frittata
Recommended Equipment
Ingredients
- 8 ounces (230 g) asparagus spears
- 4 large cremini mushrooms
- 1 shallot
- ½ cup (75 g) fresh English peas
- 2 cups (60 g) 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 (120 g) heavy cream
- 3 ounces (85 g) Boursin cheese or other soft cheese
Instructions
- Before starting: Instructions below are for baking in a small sheet pan. To use a skillet, simple add the eggs to the cooked vegetables in the same pan and finish in the oven. One pan = less mess!
- Preheat oven to 375°F . Spray a quarter sheet pan with nonstick spray.
- Trim woody ends off of asparagus spears. Cut off asparagus tips and set aside. slice stems into ¼ inch coins.Set aside.
- Slice mushrooms into ¼ inch slices. Slice shallots into ¼ inch rings. Set aside.
- Chop fresh parsley and dill, setting some aside some for garnish.
- In a medium bowl, or large measuring cup, whisk together eggs and heavy cream. Add salt and pepper and whisk to combine. Set aside.
- In a nonstick pan, saute mushrooms and shallots in a little olive oil until mushrooms are caramelized and shallots are soft and browning. Remove from pan.
- Add another teaspoon of oil to the same pan. Add diced asparagus to the pan with the sprigs of rosemary and thyme and saute for one or two minutes.
- Add the English peas and saute another minute. Add in the spinach and continue sauteing until it wilts.
- Add the asparagus tips and gently mix in to warm them, being careful not to break them. Remove the rosemary and thyme and add back the mushrooms and shallots and mix through.
- Crumble and add your Boursin cheese. Finally, add in most of your chopped herbs, reserving some to garnish at the end.
- Arrange the vegetables on the prepared sheet pan. Pour the egg mixture over them, making sure to redistribute all of the vegetables evenly.
- Bake at 375°F for 15 to 20 minutes, or until the eggs are set.
- Garnish with your remaining fresh herbs. Serve warm, room temperature, or cold. Enjoy!
Save This Recipe! 💌
I'll email this recipe to you, so you can come back to it later, plus you'll get great new recipes from me every week!
Hosted brunch for 18 yesterday and made two sheet pan frittatas. Prepped and sauteed the night before. Made the egg mixture about two hours before my guests arrived. Assembled and popped in the oven as people were arriving. Served buffet style with focaccia, an Italian Charcuterie Board, Caesar Salad, and fruit and had coffee, peach bellinis and Italian sodas and lemon cookies for dessert. Easy, kitchen stayed clean and not too expensive either! We have leftovers too!
oooh this was so good! it was a great way to enjoy all the fresh seasonal veggies, and pretty simple to put together. it was even easier to eat a giant slice of it XD we used some oyster mushrooms instead of crimini just because we had them, and had to use dry spices, but the flavor still seemed pretty A+ to me. we also didnt have any of the called for pan types so we used a 9 x 13 glass baking dish, which seemed to work perfectly. we kept an eye on the time just in case it baked differently, but it was still the same for our oven. as a bonus, we had some leftover hollandaise so we spread a bit over top straight from the fridge, and it loosened up perfectly just from the frittata's heat. it was already damn good wtihout it, but you cant go wrong with more hollandaise. yummm!
Wow! Sounds like you had everything under control and I’m so glad it worked so well for you! And great tip with the hollandaise sauce
how much spinach should we have for this? I can see in the instructions it's called for but I cant see an amount in the Ingredients list 😅 thanks in advance!
Thanks for pointing out this omission. I don't know how that slipped past me, but I fixed it in the post and the recipe card. I also emailed you separately, just in case you were waiting to cook this! Thank you for the heads up!