Asparagus and Bok-Choy Frittata

When making an Italian frittata, don't limit yourself to traditional ingredients. The Asian flavors that fill this version offer a real change of pace. Cook the eggs on top of the stove or in the oven--but be sure to use moderate heat so they don't turn rubbery.

Yield:

4

Recipe from


Ingredients

2 tablespoons cooking oil
3 scallions including green tops, sliced thin
1 teaspoon 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 teaspoon salt
9 eggs, beaten to mix
1/4 teaspoon fresh-ground black pepper
1 teaspoon Asian sesame oil

Preparation

1. 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. Add the bok choy and cook, stirring, until the leaves wilt, about 2 minutes. 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.

2. 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. Put the frittata in the oven and bake until firm, about 25 minutes. Drizzle the sesame oil over the top.

Wine Recommendation: South Africa is one of the so-called New World wine countries, along with Australia, New Zealand, and the Americas, but its wines best reflect the balance of the European tradition. A South African chardonnay will make a marvelous partner for this Italian-inspired dish.

Notes: If you've been avoiding eggs for fear of their high cholesterol content, there's good news: The latest scientific research shows overwhelming evidence that saturated fat, not dietary cholesterol, is what can affect blood cholesterol. Eggs are nutrient dense. In fact, they're the highest-quality source of protein available (after mother's milk) and they're even low in calories (seventy-five per large egg). So for almost everyone, eating an egg or two every day is perfectly fine.

Note:

Quick from Scratch Vegetable Main Dishes

January 1998