In bowl, mix vegetables; season. In nonstick skillet, heat oil over medium-high. Add vegetable mixture, pressing into an even layer with spatula. Cook until crisp and golden, 5 minutes. Slide onto plate; top with another plate. Flip and slide back into skillet. Cook until golden, 5 minutes more. Slice into wedges; top with sour cream and chives.
One Quick Trick for Cutting Chives