Asparagus and Joi Choi Fritatta

Recipe from Food & Wine Magazine

ingredients

2 Tablespoons cooking oil

3 stems green garlic, white and light green parts only, sliced very thin

1 teaspoon ginger, grated

1 small head joi choi, cut into 1” pieces

3/4 lb. asparagus, tough ends snapped off and discarded, cut into 1” pieces

3/4 teaspoon salt

9 eggs, beaten to mix

1/4 teaspoon pepper

1 teaspoon Asian sesame oil

instructions

Heat oven to 325°. In a medium cast iron skillet, heat the cooking oil over medium heat. Add the green garlic and ginger and cook for 30 seconds. Add the joi choi and stir for about 2 minutes, until the greens are wilted. Add the asparagus and 1/2 teaspoon salt and cook for another 3 minutes. Evenly distribute the veggies in the pan and then add the eggs, pepper and remaining 1/4 teaspoon salt. Cook, without stirring, for 2 minutes, until the edges set, and then put the cast iron in the oven until the eggs are firm (about 25 minutes). Drizzle the sesame oil over the top and serve!

meal or course
brunch, buffet, dinner, lunch, side, vegetable dish