Asparagus and Bok-Choy Frittata
Ingredients:
- 2 TBSP cooking oil
- 3 scallions (including green tops), sliced thin
- 1 tsp grated fresh ginger
- 1 clove garlic, minced
- 1 small head bok choy (about 3/4 pound), cut into 1-inch pieces
- 3/4 pound asparagus, tough ends snapped off and discarded, spears cut into 1-inch pieces
- 3/4 tsp salt
- 9 eggs, beaten to mix
- 1/4 tsp fresh-ground black pepper
- 1 tsp Asian sesame oil
Directions:
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Heat the oven to 325°. In a medium cast-iron or ovenproof nonstick frying pan, heat the cooking oil over moderate heat. Add the scallions, ginger, and garlic and cook, stirring, until fragrant (about 30 seconds).
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Add the bok choy and cook, stirring, until the leaves wilt (about 2 minutes).
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Add the asparagus and 1/2 teaspoon of the salt and continue to cook, stirring occasionally, until the vegetables are almost tender (about 3 minutes more).
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Evenly distribute the vegetables in the pan and then add the eggs, pepper, and the remaining 1/4 teaspoon of salt. Cook the frittata, without stirring, until the edges start to set, about 2 minutes.
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Put the frittata in the oven and bake until firm, about 25 minutes. Drizzle the sesame oil over the top.
