VEGETARIAN FRITTATA
Prepared in 15 minutes or less.

12 eggs, room temperature
6 tbs sour cream or creme fraiche
2 tsp lemon zest
2 tbs fresh chives, chopped
1 tbs fresh flat-leaf parsley, chopped
2 tbs unsalted butter
2 tbs extra-virgin olive oil
2 spring onions, thinly sliced
16 fresh mushrooms, rinsed, drained and thinly sliced
24 asparagus spears, cut into 2-inch pieces
Salt and fresh pepper to taste

Preheat oven to 450F.

In a medium bowl, whisk eggs, sour cream, lemon zest, salt and pepper to taste until well combined.  Set aside.

Heat butter and oil in a 9-inch oven-proof pan over medium high heat until butter begins to bubble.

Add onions and mushrooms and season with salt and pepper to taste.  Cook for 3 minutes.  Add the asparagus and season with more pepper.  Cook until the onions are translucent and asparagus are cooked through yet crisp, approximately 3 minutes.

Add the egg mixture to the hot pan and move the pan to the oven.  Bake frittata for 5 - 7 minutes or until all of the egg has set.

Remove from oven and sprinkle with chopped chives and parsley.  Allow to rest for 5 minutes until the egg has completely firmed up before serving.  Serves 4.