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.
- For Vegetables:
- 2 tablespoons cooking oil
- 3 scallions including green tops, sliced thin
- 1 teaspoon grated fresh 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
- For Frittata:
- 9 eggs, beaten to mix
- 1/4 teaspoon fresh-ground black pepper
- 1 teaspoon Asian sesame oil
TO PREPARE VEGETABLES: Preheat the oven to 325 degrees 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 fragrant, about 30 seconds. Add the bok choy 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.
TO PREPARE FRITTATA: Evenly distribute the vegetables in the pan and then add the eggs, pepper, and the remaining 1/4 teaspoon of salt. Cook the frittata, without stirring, until the edges start to set, about 2 minutes. Put the frittata in the oven and bake until firm, about 25 minutes. Drizzle the sesame oil over the top.
Tip: If you've been avoiding eggs for fear of their high cholesterol content, there's good news: The latest scientific research shows overwhelming evidence that saturated fat, not dietary cholesterol, is what can affect blood cholesterol. Eggs are nutrient-dense. In fact, they're the highest-quality source of protein available (after mother's milk) and they're even low in calories (75 per large egg). So for almost everyone, eating an egg or two every day is perfectly fine. WINE RECOMMENDATION:
South Africa is one of the so-called New World wine countries, along with Australia, New Zealand and the Americas, but its wines best reflect the balance of the European tradition. A South African chardonnay will make a marvelous partner for this Italian-inspired dish.
Recipe reprinted by permission of Food and Wine. All rights reserved.
nutrition information per serving
277 calories; 20g total fat; 478mg cholesterol; 638mg sodium; 9g carbohydrates; 3g fiber; 18g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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