Best 5 Frittata With Brown Rice Peas And Pea Shoots Recipes

FRITTATA

Steps:

• Preheat the oven to 450 degrees F.
• Drizzle olive oil over the mushrooms and asparagus on a baking sheet, sprinkle with salt and pepper and roast until a nice color is achieved, about 12 minutes. Set aside.
• Beat together the eggs with some salt and pepper in a bowl. (Do not over-beat; just mix until the eggs mostly come together.) Stir in the Monterey Jack, Parmesan and hot sauce and set aside.
• In a large ovenproof nonstick skillet, melt the butter over medium-high heat. Add the onions and cook, stirring frequently, until soft and golden brown, several minutes. Add the diced potatoes, sprinkle with salt and pepper and stir to cook for a couple of minutes. Finally, add the asparagus, mushrooms, olives and roasted red peppers and cook, stirring, until everything is hot.
• Make sure all the ingredients are evenly distributed across the bottom of the skillet, then pour in the egg mixture so that it evenly coats everything. Let it sit on the burner for 30 to 45 seconds to set the edges, then put the skillet in the oven. Cook, watching it carefully, until the eggs are set but not very brown on top, 10 to 12 minutes.
• Slide the frittata out of the skillet and onto a cutting board. Sprinkle on the basil and slice into wedges with a long serrated knife.

FRITTATA WITH RED PEPPERS AND PEAS

Steps:

• Heat one tablespoon of the olive oil in a 12-inch nonstick frying pan over medium heat and add the scallions and red pepper*. Cook, stirring often, until the scallions are tender and the red pepper beginning to soften. Add the garlic, salt (about 1/2 teaspoon), and a few twists of the pepper mill, and continue to cook until the pepper is tender, another 3 to 5 minutes. Stir often. Remove from the heat and scrape into a bowl. Rinse and dry the pan.
• Beat the eggs in a large bowl. Stir in 1/2 teaspoon salt, some freshly ground pepper, the milk, peas, parsley, and the cooked scallions and red pepper.
• Heat the remaining olive oil over medium-high heat in the 12-inch nonstick skillet. Hold your hand above it; it should feel hot. Drop a bit of egg into the pan and if it sizzles and cooks at once, the pan is ready. Pour in the egg mixture. Swirl the pan to distribute the eggs and filling evenly over the surface. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the frittata with the spatula in your other hand, to let the eggs run underneath during the first few minutes of cooking.
• Turn the heat down to low, cover (use a pizza pan if you don't have a lid that will fit your skillet), and cook 10 minutes. From time to time remove the lid and loosen the bottom of the frittata with a wooden spatula, tilting the pan, so that the bottom doesn't burn. It will however turn a deep golden brown. The eggs should be just about set; cook a few minutes longer if they're not. Meanwhile, light the broiler.
• Finish the frittata under the broiler for 1 to 3 minutes, watching very carefully to make sure the top doesn't burn (at most, it should brown very slightly, and it will puff under the broiler). Remove from the heat, shake the pan to make sure the frittata isn't sticking, and allow it to cool for at least 5 minutes and for up to 15. Loosen the edges with a wooden or plastic spatula. Carefully slide from the pan onto a large round platter. Cut into wedges or into smaller bite-size diamonds. Serve warm, at room temperature, or cold.

SPICY BLACK-EYED PEA AND RICE FRITTATA

Steps:

• Quick-soak black-eyed peas. In a saucepan simmer peas in water to cover until tender, about 20 minutes, and drain in a sieve.
• Chop onion and mince garlic. Cut bell pepper into 1/4-inch dice. In a 3-quart kettle cook onion, garlic, bell pepper, and red pepper flakes in 2 tablespoons butter over moderate heat, stirring occasionally, until onion is softened. Add rice and cook, stirring, 1 minute. Stir in water and cook mixture, covered, over low heat until rice is tender and water is absorbed, about 15 minutes.
• While rice is cooking, coarsely shred enough zucchini to measure 3/4 cup and in a large bowl lightly beat yolk and whole egg. To egg mixture add rice mixture, peas, zucchini, coriander, salt, pepper, and Tabasco to taste, stirring until combined.
• In a 10-inch non-stick skillet heat remaining tablespoon butter over moderate heat until foam subsides, tilting skillet to distribute evenly. Transfer egg mixture to skillet, spreading top evenly, and cook until underside of frittata is golden and set but top is still wet, about 10 minutes.
• Preheat broiler while frittata is cooking.
• Broil frittata about 3 inches from heat until set and top of frittata is golden and crisp, about 8 minutes. With a spatula slide frittata onto a platter.
• Cut frittata into 6 wedges and serve with guacamole.

FRITTATA WITH PEAS, HERBS AND FETA OR PARMESAN

Steps:

• Beat the eggs and milk in a bowl with salt and pepper to taste. Stir in the peas, chopped herbs, and Parmesan or feta.
• Heat the olive oil over medium-high heat in a heavy, 8-inch nonstick omelet pan. Drop a bit of egg into the pan and if it sizzles and cooks at once, the pan is ready. Pour in the egg mixture, scraping in every last bit with a heat-proof rubber spatula. Swirl the pan to distribute the eggs and filling evenly over the surface. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the frittata with the spatula in your other hand, to let the eggs run underneath during the first few minutes of cooking. Once a few layers of egg have cooked during the first couple of minutes of cooking, turn the heat down to low, cover and cook 7 to 10 minutes, until the frittata is puffed and just about set. From time to time remove the lid and loosen the bottom of the omelet with a wooden or heat-proof rubber spatula, tilting the pan, so that the bottom doesn't burn. It will however turn golden.
• If the frittata is still runny on the top, wearing oven mitts, slide the frittata out onto a plate or even better, a saucepan lid that has a handle, reverse the pan over the plate or lid, and holding the two together, flip the plate or lid so that the frittata goes back into the pan on its not-quite-cooked side. Finish for no longer than a minute, then reverse onto a platter. Allow to cool to room temperature, and serve, or chill. Cut into 4 wedges to serve. The wedges pack well and are very portable.

SAUTEED SNOW PEAS AND PEA SHOOTS

Steps:

• Heat oil, red-pepper flakes, and garlic in a large skillet over medium-high, stirring constantly, until garlic is golden, about 1 minute. Add snow peas and cook, stirring, until bright green and still crisp, about 1 minute.
• Add pea shoots in batches along with 1 tablespoon water. Cook, stirring, until just wilted, about 30 seconds. Season with salt, squeeze lemon over top, and serve.