Ingredients
2tbspcooking oil
3scallions,including green tops
1tspfresh ginger,grated
1clovegarlic
¾lbbok choy,(1 small head)
¾lbasparagus
¾tspsalt
9eggs
¼tspfresh ground black pepper
1tspAsian sesame oil
Preparation
Heat the oven to 325 degrees F.
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 for about 30 seconds until fragrant. Add the bok choy and cook, stirring for about 2 minutes until the leaves wilt.
Add the asparagus and ½ teaspoon of the salt and continue to cook, stirring occasionally for about 3 minutes more until the vegetables are almost tender.
Evenly distribute the vegetables in the pan and then add the eggs, pepper, and the remaining ¼ teaspoon of salt.
Cook the frittata, without stirring for about 2 minutes until the edges start to set.
Put the frittata in the oven and bake for about 25 minutes until firm.
Drizzle the sesame oil over the top.
