Skillet Frittata with Asparagus and Bok Choy

Frittata is one of those dishes that sounds fancy and is really just an egg pancake with ambition. The word comes from Italian, where it simply means fried, and the whole idea is to cook the eggs slowly in a pan so they set into a soft, sliceable round. What makes this version easy is that you never flip it. You let the bottom firm up on the stove, then hand the top over to the broiler for the last minute or two, which is how the cheese gets bubbly and the surface turns faintly golden.

Asparagus is the star here, and it has a little secret worth knowing. The thick stalks are the tough part, and the tips are the delicate part, so chopping the whole bunch into bite-size pieces means both textures end up tender without you having to fuss over each spear. Baby bok choy is a good partner. Its stems stay crisp-juicy while the leaves wilt into the eggs, and it adds a mild, slightly sweet green flavor that doesn't fight the asparagus. If you can only find full-size bok choy, slice the stems thinly and tear the leaves so they cook at the same pace.

A couple of small habits make a big difference. Let the vegetables soften before the eggs go in, because a watery pan will give you a spongy frittata. When you add the egg mixture, nudge the cooked edges inward with a spatula so the runny egg slips underneath and sets evenly. Keep an eye on the broiler, since it can go from melted to scorched quickly. A frittata is also very forgiving about timing. It holds its shape well once it has rested for a few minutes, so you can cut it into six wedges and serve it warm or at room temperature.

Leftovers keep nicely in the fridge for two or three days. Wrap wedges well, and reheat them gently in a low oven or a covered pan so they don't dry out. They also make a good cold lunch, tucked into a container with some sliced tomato or a handful of greens. For a fuller plate, a simple side of sliced cucumbers or a green salad with lemon juice keeps things bright. If you want something heartier for the same morning, a pan of Skillet Turkey and Veggie Egg Scramble is a cozy companion on the same table, and a wedge of Golden Asparagus Frittata with Two Cheeses is a lovely way to keep the asparagus theme going through the week.