Here's a frittata that's perfect for breakfast, lunch or dinner. Get ready to dig in to this tasty meal. For more great family dinners, visit MealsOnHeelsByMindy.com.
Prepared in 15 minutes
12 eggs, room temperature
6 tablespoons sour cream or creme fraiche
2 teaspoons lemon zest
2 tablespoons fresh chives, chopped
1 tablespoon fresh flat-leaf parsley, chopped
2 tablespoons unsalted butter
2 tablespoons 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 450 degrees Fahrenheit.
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 to 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.