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
TIP:
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 .

4 comments:

  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! :-)

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    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 :)

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  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 :)

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  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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Hi friends, thank you for stopping by and for taking the time to say hello. The welcome mat is always out and the coffee is always hot .I really appreciate your sweet gesture!