Asparagus and Bok-Choy Frittata
"When making an Italian frittata, don't limit yourself to traditional ingredients. The Asian flavors that fill this version offer a real change of pace. Cook the eggs on top of the stove or in the oven; but be sure to use moderate heat so they don't turn rubbery...."
INGREDIENTS
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For Vegetables:
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2 tablespoons cooking oil
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3 scallions including green tops, sliced thin
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1 teaspoon grated fresh ginger
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1 clove garlic, minced
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1 small head bok choy (about 3/4 pound), cut into 1-inch pieces
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3/4 pound asparagus, tough ends snapped off and discarded, spears cut into 1-inch pieces
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3/4 teaspoon salt
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For Frittata:
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9 eggs, beaten to mix
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1/4 teaspoon fresh-ground black pepper
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1 teaspoon Asian sesame oil
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