2 tablespoons olive oil, divided,

6 oz Asparagus, trimmed and cut into ½ inch pieces

4 oz oyster mushrooms

6 large eggs

1/4 cup creme fraiche

2 tablespoons chopped flat-leaf parsley

4 oz goat cheese

Kosher salt, freshly ground pepper

1. In a large mixing bowl, whisk together 6 large eggs, crème fraîche, and the chopped flat-leaf parsley. Mix in half of goat cheese and season with kosher salt and freshly ground pepper to taste.

2. Begin by preheating the oven to 350°F and positioning a rack in the upper third. In a MINERAL B PRO Omelette Pan, heat 1 tablespoon of olive oil over medium heat. Add the trimmed and chopped asparagus and cook, stirring often, until it softens. This should take approximately 5 minutes. Next, add the oyster mushrooms and continue to stir frequently. Cook until the mushrooms have softened and all the liquid has evaporated, which will take about 8-10 minutes.

3. Increase the heat to medium-high and add the remaining 1 tablespoon of olive oil to the skillet. Pour the egg mixture over the mushrooms, making sure to distribute it evenly by shaking the pan. Allow the frittata to cook without stirring until the edges start to set. This should take about 5 minutes.

4. Sprinkle 1/4 cup of goat cheese over the top of the eggs and place the skillet in the preheated oven. Cook the frittata until it turns a beautiful golden brown and the center is set, for approximately 15-20 minutes.