Sunday, January 12, 2014

Bok-Choy Frittata & Aspaagus --- vegetarian

                                         Makes 4 servings

The Asian Flavors that fills this dish is a real change of pace . Cook the eggs on top of the stove or in the oven , be sure to use moderate heat so they don't turn rubbery.

2                   tablespoons cooking oil
3                  scallions , including green tops , slice thin
1                  teaspoon fresh grated 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 pepper
1                teaspoon Asian sesame oil

1 .         Heat the oven to 325*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 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 add the eggs , pepper and remaining 1/4 teaspoon of salt . Cook the frittata without stirring , until the edges start to set , about 2 minutes . Put the fritatta in the oven and bake until firm , about 25 minutes . Drizzle the sesame oil over the top
South Africa is one of the so-call New World wine countries , along with Australia , New Zealand and the Americas , but its best refleck the balance of the European tradition .  A South African chardonny will make a marvelous partner for this Italian-inspired dish .


  1. You're so right that some of the South African wines are wonderful! And this is such a great frittata. I love making a frittata, and I must say the flavors in this look wonderful! Thank! :-)

    1. H John, I never met a well made frittata I didn't like , you can try different ingredients , that's the best part , thanks for dropping by :)

  2. Dear Nee, What an interesting frittata this is. Great ingredients and looks so yummy. I never had bok-choy and ginger in a frittata before. But added to the asparagus, scallions, and the other ingredients, wow what a great dish.I also love your tip on the wine...that must be so good a Chardonnay wine from South Africa, and I am sure it would be delicious. Thanks for sharing, Blessings, Dottie :)

  3. Hi Dottie , it's the first time I tried it with ginger , love to use bok-choy in a lot of recipes , with this cold weather all I can do in stay inside and mix and match dishes :D , I prefer Ferrari-Carano wines , but do like to sample others . Dear Dottie I do he you are keeping warm , they say another cold one will be hitting us soon . Thanks for stopping by :)


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