Step 1

Heat the oven to 350 F.

Step 2

In a mixing bowl, add eggs, egg whites, sour cream or Greek yogurt, salt, pepper and minced herbs, and blend using a whisk, making sure all ingredients are incorporated. It's fine if there are some small clumps of sour cream or yogurt remaining in the mixture. Set aside.

Step 3

Liberally coat an oven-safe skillet with oil spray (or add 1 tablespoon olive oil) and warm over medium-high heat. Add onions and asparagus and sauté for 5 to 7 minutes, stirring occasionally. Add garlic and stir about 30 seconds. Add artichokes and continue to sauté another 3 to 5 minutes, stirring occasionally.

Step 4

Using a spatula, spread out vegetables evenly in skillet and pour egg mixture over the top. Sprinkle on Parmesan. Let sit about 3 to allow edges to slightly firm and set.

Step 5

Transfer skillet to oven and cook for 20 to 25 minutes. Note: The eggs will continue to cook once you take the skillet out of the oven, so it's OK if the eggs aren't totally firm.

Step 6

Garnish with optional herbs, small puddles of pesto and drizzles of balsamic glaze.