You know what you do something stupid and you know it was stupid as soon as you did it? Like when you realize your pen wasn't closed and you draw a black line across your grey pants? Or when you're half asleep and pour orange juice into your coffee?
I had one of those moments while preparing this.
I had made a beautiful frittata and placed it on the stove top. I went to get my camera to take a picture of the finished product, and grabbed the handle of the pan to turn it slightly. And OUCH!! A pot handle that usually isn't hot is now 400 degrees from just having come out of the oven. Don't do that. Please don't do that.
So, my husband took the final pictures of my frittata as I soaked my hand in a bowl of ice water. No fancy-pants sliced frittata pictures today, sorry.
But, burns aside, this is a super-easy meal that can be made with pretty much whatever you happen to have in your fridge. I went for bok choy, Parmesan cheese, and onion, but most anything will work.
This one might even compete with last week's bok choy recipe. My husband definitely enjoyed this one better, but I'm still undecided on the bok choy winner.
Bok Choy Frittata
- olive oil
- 1 small yellow onion, finely diced
- 2-3 cloves garlic, minced
- 1 head baby bok choy, leaves cut into small pieces
- 6 eggs, beaten
- 2-4 tbsp grated Parmesan cheese