I often add leftover rice to gratins, something I learned to do in Provence. Here I decided to make a substantial frittata instead, with rice as part of the filling. Although I used brown rice, Calrose, basmati and jasmine rice also work well.
Provided by Martha Rose Shulman
Categories dinner, weekday, main course
Time 1h
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Steam the peas over an inch of boiling water for 4 minutes, until just tender. Transfer to a bowl. Add the pea shoots to the steamer and steam 2 to 3 minutes, until just wilted. Remove from the heat and allow to cool until you can handle them. Do not discard the steaming water; pour it into a measuring cup. Squeeze out excess water from the pea shoots and chop medium-fine. You should have about 1 cup chopped leaves and tender stems.
- Heat 1 tablespoon of the olive oil over medium heat in a medium skillet and add the chopped spring onion or scallions. Cook, stirring, until wilted, about 3 minutes. Stir in the pea shoots and stir together for about a minute. Season to taste with salt and pepper. Add the peas, tarragon and parsley and about 1/4 cup of the steaming water, turn up the heat and cook, stirring, until the liquid has evaporated. Remove from the heat.
- Beat the eggs in a large bowl. Add about 1/2 teaspoon salt (or to taste), freshly ground pepper, and the milk. Stir in the rice, chives and pea mixture and combine well.
- Heat the remaining oil in a 10-inch, preferably nonstick pan over medium-high heat until a drop of egg sizzles and sets within seconds of being added to the pan. Stir the frittata mixture and add it to the pan, scraping in every last bit with a rubber spatula. 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 the pan and cook over low heat for 10 minutes, shaking the pan gently every once in a while. 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. The eggs should be just about set; cook a few minutes longer if they're not.
- Meanwhile, heat the broiler. Uncover the pan and place under the broiler, not too close to the heat, for 1 to 3 minutes, watching very carefully to make sure the top doesn't burn (at most, it should brown very slightly and 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 and serve hot or warm or at room temperature.
Nutrition Facts : @context http, Calories 178, UnsaturatedFat 7 grams, Carbohydrate 13 grams, Fat 10 grams, Fiber 3 grams, Protein 9 grams, SaturatedFat 2 grams, Sodium 347 milligrams, Sugar 2 grams, TransFat 0 grams
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Zemal Fatima
[email protected]This frittata is a great way to sneak some extra veggies into your diet. My kids didn't even notice the peas and pea shoots.
Dayna Hicks
[email protected]I love that this frittata is made with brown rice. It's a much healthier option than white rice.
Abangflora Stephen
[email protected]This frittata is a great way to start your day. It's packed with protein and veggies.
Peter makan
[email protected]I've made this frittata several times now and it's always a hit. It's a great way to use up leftover rice and veggies.
Damien
[email protected]This frittata is a great option for a light and healthy dinner. It's also very easy to make.
CharlieScopeZ
[email protected]I'm not a big fan of peas, but I loved this frittata. The flavors were perfectly balanced.
Lareb Baloch
[email protected]This frittata is a great way to get your kids to eat their veggies. My kids loved the peas and pea shoots.
SAJID Sajidmushatq
[email protected]I made this frittata for a brunch party and it was a huge hit! Everyone loved the unique flavor combination.
Jomana Samy
[email protected]I'm always looking for new and exciting frittata recipes. This one definitely fits the bill. Thanks for sharing!
Maliha Maqsood
[email protected]This frittata is a great way to use up leftover rice and veggies. It's also a good option for a make-ahead breakfast or lunch.
Ndubuisi Ifeanyi
[email protected]Overall, this was a good recipe. The frittata was tasty and satisfying. I would recommend it to others.
Bidhyas Bhattrai
[email protected]I followed the recipe exactly but my frittata didn't turn out as fluffy as I expected. Not sure what went wrong.
fox man
[email protected]The frittata was a bit too oily for my liking. I think I'll use less butter or oil next time.
Jacob Ramsay
[email protected]This frittata was a bit bland for my taste. I think I'll add some more herbs and spices next time.
Waqar Hussain Samo
[email protected]Loved the simplicity of this recipe. The frittata was light and fluffy, perfect for a quick and healthy breakfast or lunch.
Bassirou issoufou
[email protected]My first attempt at making a frittata and it turned out great thanks to this recipe. Will definitely be making it again.
Geoffrey Kenya
[email protected]This recipe is a keeper! The frittata was fluffy and flavorful, and the peas and pea shoots added a nice pop of color and freshness.
Harry Gill
[email protected]I've made this frittata several times now and it's become a staple in my brunch rotation. It's always a crowd-pleaser and a great way to use up leftover rice.
Comfort Amoah
[email protected]Quick and easy to make, this frittata was a lifesaver on a busy weeknight. It was also a hit with my picky kids who loved the colorful veggies.
connerpeffer n0
[email protected]This frittata was a delight! The combination of brown rice, peas, and pea shoots created a symphony of flavors and textures that tantalized my taste buds.