Spring Asparagus Frittata
Full of bright fresh vegetables and dollops of creamy garlic and herb Boursin cheese, this easy Sheet Pan Spring Asparagus Frittata, brings Spring right to your brunch table.
Servings: 6 servings
Calories: 213kcal
Ingredients
- 8 ounces asparagus spears
- 4 large cremini mushrooms
- 1 shallot
- ½ 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
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 6 large eggs
- ½ cup heavy cream
- 3 ounces 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!
Notes
Frittatas can be kept at room temperature for up to an hour. Cover and refrigerate for up to 3 days or wrap tightly in plastic wrap and freeze for up to a month.
To reheat, place individual slices in the microwave for 45 seconds to 1 minute, or until it reaches an internal temperature of 165°F.
Nutrition
Calories: 213kcal | Carbohydrates: 6g | Protein: 9g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 201mg | Sodium: 353mg | Potassium: 265mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1108IU | Vitamin C: 8mg | Calcium: 65mg | Iron: 2mg
