How to Make Asparagus and Bok Choy Frittata

Heat a 12-inch cast iron skillet over medium heat.

Add 2 tablespoons of olive oil to the skillet, ensuring to coat the sides to prevent sticking.

Add 1 clove of minced garlic and 1 teaspoon of freshly grated ginger to the skillet.

Saute the garlic and ginger until fragrant, then remove from heat to prevent burning.

Slice 3 green onions, including the green tops, and add them to the skillet.

Chop 1 small head of bok choy and add it to the skillet, or use half of a large head if preferred.

Prepare asparagus (quantity not specified) by cutting it into pieces and adding it to the skillet.

Crack eggs into a bowl (quantity not specified) and whisk them together before adding to the skillet with the vegetables.

Mix the vegetables and eggs together in the skillet.

If using, drizzle sesame oil over the mixture before transferring to the oven.

Place the skillet in the oven to bake until the frittata is set (exact baking time not specified).

Equipment Needed

Spice Level:

Allergens