BOK CHOY FRITTATA

Bok Choy Frittata

BOK CHOY FRITTATA

#SIAintheKitchen

When you're about to leave on vacation for a week and need to use everything in the fridge...yup, this is one of those kitchen sink recipes. But my bok choy frittata actually turned out to be a big winner!

My problem first started when a handful of baby bok choy was required for one of my recipes. My issue was that there weren't any bags of bok choy in small quantities - just the one large bag. Having a surplus of vegetables in my fridge isn't necessarily a bad thing, in fact, I'm quite comfortable with it! It's just that I hate wasting food. 

I also had a head of cilantro leftover that if I'm being honest, I probably should have thrown it out, but the idea of not having any herbs in my dish killed me so I kept it in! And I'm honestly glad I did. Herbs and spices are such an important component in cooking - it packs in so much flavour.

Frittatas are a quick, easy and no-fuss brunch or lunch food and can keep in the fridge for a few days. You can add in mixture of vegetables, meats and cheeses in here - don't be afraid to play around an experiment!

BOK CHOY FRITTATA - serves 6

  • 1 lb baby bok choy, ends trimmed and sliced

  • 1 head cilantro, end trimmed and roughy chopped

  • 4 heads garlic, minced

  • 9 eggs, beaten

  • 1 cup almond milk*

  • 1 tbsp aka miso

  • 1 tsp red chili flakes

  • 2 tbsp soy sauce

  • sesame oil, drizzle

  • salt + pepper, to taste

  • 1/3 cup parmesan cheese, finely grated

  1. Preheat your oven to 350F and lightly grease a 16" cast iron pie pan.

  2. Place the baby bok choy, cilantro and garlic into the pie pan.

  3. In a small bowl, add 1 egg and beat with the miso until no more lumps are visible. Add the rest of the eggs, chili flakes, sesame oil, soy sauce, salt and pepper, and slowly drizzle in the milk until well-incorporated.

  4. Sprinkle the cheese on top of the filling and bake in the oven for 20 minutes or until a toothpick comes out clean. The edges of the bok choy should be crispy.

*I used almond milk here only because I don't consume dairy milk, ever. I do use it in cooking and would strongly feel that half and half would be best in this recipe.

FUSIONStephanie Siafrittata, vegetarian, bok choy, asian vegetable, asian veggies, eggs, brunch, breakfat, breakfast, weeknight dinner, lunch, 30 minute meals, 30 min meals, siainthekitchen, sia in the kitchenComment