Made in a sheet pan

The Best  Spring Asparagus Frittata

Uses fresh Spring vegetables

Why You'll Love  This Frittata

Ready in about  40 minutes!

Easy to make

Easy to make ahead or for a crowd


asparagus mushrooms shallot peas parsley dill rosemary thyme eggs cream soft cheese

Start by sautéing your mushrooms and shallots until they are caramelized

Next sauté your peas and your diced asparagus stems (hint: the stems have so much flavor!)

Add in your spinach and asparagus tips, along with the mushrooms and shallots

Place them in your sheet pan, whisk your eggs and cream, and pour over the veggies

Dot with crumbled soft cheese. I used French  Garlic and Herb Boursin cheese

Slice and serve

Breakfast, brunch, lunch, or dinner. It's always the right time for this Spring Asparagus Frittata!