Asparagus and Joi Choi Fritatta

Recipe from Food & Wine Magazine


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


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!

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