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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JJ's a legend
[email protected]Delicious!
Prajwol Chapagain
[email protected]I've made this frittata several times and it's always a hit. It's a great way to use up leftover rice and black-eyed peas.
Tiffany Sherratt
[email protected]This frittata is a great way to get your kids to eat their vegetables. My kids loved the black-eyed peas and rice.
Azaria Wilcox
[email protected]The frittata was a little too spicy for me, but my husband loved it. I think I'll use less cayenne pepper next time.
Gary Voit
[email protected]This is a great recipe for using up leftover black-eyed peas. I also added some chopped spinach and it turned out great!
Philomena Nwatu
[email protected]I'm not a big fan of black-eyed peas, but I thought this frittata was pretty good. The rice and cheese helped to balance out the flavor of the peas.
Johnathon Weise
[email protected]The frittata was delicious! The black-eyed peas and rice were cooked perfectly and the spices were just right.
Ryan Baxley
[email protected]This is a great recipe for a quick and easy weeknight meal. I love that I can just throw everything in a skillet and let it cook.
Ndudi Desmond
[email protected]The frittata was a little bland for my taste, but it was still a good, healthy meal. I think I'll add some more spices next time.
Mother Abeloth
[email protected]I love that this recipe uses simple, everyday ingredients. I always have black-eyed peas and rice on hand, so it's a great way to use up leftovers.
Witold Macyszyn
[email protected]This frittata was a hit with my family! The black-eyed peas added a nice smoky flavor and the rice gave it a hearty texture. I will definitely be making this again.