Asparagus and Bok-Choy Frittata
2 tablespoons cooking oil
1 teaspoon grated fresh ginger
1 clove garlic, minced
1 pinch paprika
1 small head bok choy, cut into 1-inch pieces
¾ pound asparagus, tough ends snapped off and discarded, spears cut into 1-inch pieces
¾ teaspoon salt
¾ teaspoon pepper
9 eggs, beaten to mix
¼ teaspoon fresh ground black pepper
1) Preheat oven to 325 F/165C. In a medium cast iron or ovenproof non-stick frying pan, heat the oil over moderate heat.
2) Add the ginger, garlic, paprika and cook, stirring, until fragrant (approx. 30 seconds).
3) Add the bok choy and cook stirring, until the leaves wilt, about 2 minutes.
4) Add the asparagus, salt and pepper and continue to cook, stirring occasionally, until the vegetables are almost tender (approx. 3 minutes more).
5) Evenly distribute the vegetables in the pan and then add the eggs and a touch of remaining salt and pepper.
6) Cook the frittata, without stirring, until the edges start to set, about 2 minutes.
7) Put the frittata in the oven and bake until firm, about 25 minutes. Drizzle the sesame oil over the top.
That’s it, simple yet incredibly effective. We’ll be posting up Emma’s second recipe next week, which leaves you plenty of time to try this one! For more recipes visit Emma’s blog – Surrey Kitchen.
Paprika is used in this recipe. It is an anti-oxidant spice that really helps to fight disease. It’s a nice little addition to any recipe – find out more health benefits of herbs and spices on our previous blog post.