Mindy Kobrin


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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.