So, after six years, I finally move back to Los Angeles. My mom and I are having the best time being back in the same city. And, of course, I decide to go out of town the weekend of Mother's Day (which is upcoming on May 13th, for all those who might have forgotten). To make up for it, we had a great morning filled with baking and cooking at home.

Raspberry scones with meyer lemon whipped cream. Asparagus, mushroom, and manchego frittata. Intelligentsia Panama blend in the french press. Sparkling wine. Little Mosey spying from the window.

Asparagus, Mushroom, and Manchego Frittata. Serves 4.

2 tablespoons unsalted butter

1/4 red onion, chopped

1 green onion, chopped

5 asparagus spears, diced

5 cremini mushrooms, sliced

handful Italian parsley, coarsely chopped

6 eggs

1/4 cup sour cream

1 1/4 cups grated Manchego cheese

kosher salt

Chives

Preheat oven to 350 degrees.

Sautee onions with 1 tablespoon butter for 2 minutes, on medium heat. Add the asparagus and mushrooms, and sautee for another 2 minutes. Set aside.

Whisk eggs in a bowl until light yellow. Mix in sour cream. Stir in 1 cup Manchego and the onion/veggie mixture. Add the parsley and a couple pinches of kosher salt. Sprinkle the remaining Manchego on top.

Use the remaining tablespoon of butter to grease a small pan (I used a 6.5 by 7 inch square glass pan). Bake 45-55 minutes, until the egg is set and slightly browned on top.

Cut up the chives for garnish, and serve with additional sour cream, if you like.

Recipe adapted from "Egg Cookery".