SPICY BLACK-EYED PEA AND RICE FRITTATA
Categories Bean Egg Herb Rice Brunch Broil High Fiber Lunch Gourmet Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6 as a light main course
Number Of Ingredients 16
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.
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Niru Pun
[email protected]This is a delicious and easy recipe. I will definitely be making it again.
M Sadiq
[email protected]This frittata is a great way to sneak some veggies into your diet.
Scott Whitten
[email protected]I love how versatile this recipe is. I've used different types of beans, vegetables, and cheeses, and it always turns out great.
Masud Karim
[email protected]This frittata is a great make-ahead breakfast or lunch. It's also easy to freeze.
Leonice Ayuma
[email protected]I've made this frittata several times and it's always a success. It's a great way to use up leftover rice and black-eyed peas.
actual lukas
[email protected]This is one of my favorite frittata recipes. It's always a hit with my guests.
mijanur mia
[email protected]I'm not a big fan of black-eyed peas, but I loved this frittata. The spices really balanced out the flavor of the peas.
Ayaan Maxamad
[email protected]This frittata is a great way to get your kids to eat their vegetables.
Adeel ali Korai
[email protected]I added some chopped spinach and crumbled feta cheese to the frittata. It was delicious!
Mirza Almir
[email protected]This is a great recipe for a brunch or lunch dish. It's also easy to make ahead of time and reheat.
Ammara Zahid
[email protected]I love the crispy edges of the frittata. I cooked it for a few extra minutes to get them nice and browned.
kutensa akim
[email protected]The frittata was a little dry for my taste. I think I would add a little more milk or cream next time.
Noe Duncan Ceinaturaga
[email protected]This is a great recipe for using up leftover rice. I always have some leftover rice in my fridge, and this is a delicious way to use it up.
Cheng wong
[email protected]I didn't have any black-eyed peas on hand, so I used chickpeas instead. It turned out just as good!
Maheen Hamza
[email protected]The frittata was a little too spicy for my taste, but I was able to tone it down by adding less cayenne pepper.
Abdulrahman Sabry
[email protected]I love how easy this recipe was to follow. I was able to make it in under 30 minutes, which is perfect for a busy weeknight meal.
Taeu Kim
[email protected]This frittata was a hit with my family! The combination of black-eyed peas, rice, and spices was flavorful and satisfying.