Spicy Black-Eyed Pea And Rice Frittata
Serves: 5
Jolie Turcotte
1 January 1970
Based on User reviews:
43
Spice
53
Sweetness
44
Sourness
37
mins
Prep time (avg)
4.1
Difficulty
Ingredients:
1 medium
Onion3 tbsps
Unsalted Butter1 cup
White Rice (long-grain)2 cup
Water1 medium
Zucchini1 large
Egg Yolk1.5 tsps
Salt1
TabascoDirections:
1
Quick-soak black-eyed peas
2
In a saucepan simmer peas in water to cover until tender, about 20 minutes, and drain in a sieve
3
Chop onion and mince garlic
4
Cut bell pepper into 1/4-inch dice
5
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
6
Add rice and cook, stirring, 1 minute
7
Stir in water and cook mixture, covered, over low heat until rice is tender and water is absorbed, about 15 minutes
8
While rice is cooking, coarsely shred enough zucchini to measure 3/4 cup and in a large bowl lightly beat yolk and whole egg
9
To egg mixture add rice mixture, peas, zucchini, coriander, salt, pepper, and Tabasco to taste, stirring until combined
10
In a 10-inch non-stick skillet heat remaining tablespoon butter over moderate heat until foam subsides, tilting skillet to distribute evenly
11
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
12
Preheat broiler while frittata is cooking
13
Broil frittata about 3 inches from heat until set and top of frittata is golden and crisp, about 8 minutes
14
With a spatula slide frittata onto a platter
15
Cut frittata into 6 wedges and serve with guacamole
16
Quick-soak black-eyed peas
17
In a saucepan simmer peas in water to cover until tender, about 20 minutes, and drain in a sieve
18
Chop onion and mince garlic
19
Cut bell pepper into 1/4-inch dice
20
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
21
Add rice and cook, stirring, 1 minute
22
Stir in water and cook mixture, covered, over low heat until rice is tender and water is absorbed, about 15 minutes
23
While rice is cooking, coarsely shred enough zucchini to measure 3/4 cup and in a large bowl lightly beat yolk and whole egg
24
To egg mixture add rice mixture, peas, zucchini, coriander, salt, pepper, and Tabasco to taste, stirring until combined
25
In a 10-inch non-stick skillet heat remaining tablespoon butter over moderate heat until foam subsides, tilting skillet to distribute evenly
26
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
27
Preheat broiler while frittata is cooking
28
Broil frittata about 3 inches from heat until set and top of frittata is golden and crisp, about 8 minutes
29
With a spatula slide frittata onto a platter
30
Cut frittata into 6 wedges and serve with guacamole