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 .
