Ingredients:

  • 1 tbsp (14g) unsalted butter
  • 2 cups (150g) baby bok choy, chopped
  • 2 scallions (20g), thinly sliced
  • 2 cloves garlic (6g), minced
  • ½ tsp (3g) kosher salt
  • 6 large eggs
  • ¼ cup (60ml) heavy cream
  • ½ cup (50g) grated Parmesan cheese
  • ¼ tsp (1g) cracked black pepper
  • ¼ tsp (1g) ground ginger

Instructions:

  1. Place an oven-safe skillet over medium heat. Melt the butter and add the bok choy stems, cooking for 3–4 minutes until translucent.
  2. Stir in the garlic, scallions, and bok choy leaves; sauté until leaves begin to wilt and smell fragrant.
  3. In a mixing bowl, whisk the eggs, cream, salt, pepper, and ginger until frothy and no streaks of egg white remain, then stir in the cheese.
  4. Pour the egg mixture over the sautéed vegetables and cook undisturbed on the stove for 2–3 minutes until the edges start to set.
  5. Transfer the skillet to a preheated oven at 375°F (190°C) and bake for 12–15 minutes until the center is set and the top is pale mahogany-gold.