From North African shakshuka to vegetable fried rice.
Many frittata recipes start the dish on the stove and move it to the oven to set, which gives it a light, souffléd texture. This one, packed with asparagus, spinach, salty ham, and gooey cheese, goes in another direction—we cook it entirely on the stovetop, flipping it halfway, for a creamier and denser result., but you can also get a little chichi with your mix-ins— here, we use asparagus, shallots, bacon, and Gruyère.
There's more to Chinese egg cooking than fried rice, as exemplified by this home-style Cantonese dish, which combines scrambled eggs with gingery, garlicky shrimp and Chinese chives. Brining the shrimp with baking soda ensures that they cook up plump and juicy. Feel free to use roast pork instead, or leave out the meat entirely, but try to use Chinese chives if you can find them—their flavor is more potent than that of regular chives.
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