Asparagus And Bok-choy Frittata


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


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