Frittata With Brown Rice Peas And Pea Shoots Recipes

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FRITTATA WITH PEAS, HERBS AND FETA OR PARMESAN



Frittata With Peas, Herbs and Feta or Parmesan image

This frittata is just one good reason to stock peas in your freezer. My favorite herbs to use are tarragon and chives.

Provided by Martha Rose Shulman

Categories     breakfast, easy, quick

Time 30m

Yield Serves 2

Number Of Ingredients 7

4 eggs
1 tablespoon milk
Salt and freshly ground pepper to taste
1/3 cup fresh peas, steamed or cooked in salted boiling water for 4 to 5 minutes, or 1/3 cup thawed frozen peas
2 to 3 tablespoons chopped fresh herbs, like chives, tarragon or parsley
1 tablespoon, tightly packed, freshly grated Parmesan, or 1 ounce feta, crumbled
2 teaspoons extra virgin olive oil

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.

Nutrition Facts : @context http, Calories 217, UnsaturatedFat 9 grams, Carbohydrate 5 grams, Fat 15 grams, Fiber 1 gram, Protein 15 grams, SaturatedFat 5 grams, Sodium 310 milligrams, Sugar 2 grams, TransFat 0 grams

SWEET-PEA-AND-ONION FRITTATA



Sweet-Pea-and-Onion Frittata image

Try this power breakfast on for size-or try it for dinner: protein-packed eggs are combined with fresh English peas, creamy goat cheese, and sweet onion, and cooked on the stovetop, then finished under the broiler for a sturdy and sliceable frittata. Top it off with a crown of lightly-dressed pea shoots, which are packed with phyto-nutrients (natural chemical compounds found in plants that help prevent disease), as well as B vitamins, for an extra spring in your step.

Provided by Riley Wofford

Time 25m

Number Of Ingredients 9

5 large eggs
1/4 teaspoon kosher salt
Pinch each of freshly grated nutmeg and ground pepper
1 tablespoon extra-virgin olive oil, plus more for serving
1 cup thinly sliced sweet onion
3/4 cup fresh English peas
1 ounce fresh goat cheese
1 cup pea shoots
Fresh lemon juice

Steps:

  • Preheat broiler with a rack in top third of oven. Beat eggs with 1/4 teaspoon salt, nutmeg, and pepper. Heat 1 tablespoon oil in a small ovenproof skillet over medium.
  • Add 1 cup thinly sliced sweet onion; cook, stirring, until softened, 4 to 5 minutes. Stir in 3/4 cup fresh English peas and cook for 30 seconds. Add egg mixture to skillet; cook, stirring occasionally, until large curds form and edges begin to set, 1 to 2 minutes.
  • Crumble goat cheese over top and broil until frittata is puffed, golden, and just set, about 2 minutes. Let stand 5 minutes; meanwhile, lightly drizzle pea shoots with fresh lemon juice and oil and season to taste. Serve dressed pea shoots on top of frittata.

SPRING PEA FRITTATA



Spring Pea Frittata image

Categories     Egg     Vegetable     Breakfast     Brunch     Bake     Sauté     Vegetarian     Kid-Friendly     Quick & Easy     Ricotta     Mint     Spring     Cookie     Sugar Conscious     Kidney Friendly     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher     Small Plates

Yield Makes 6 servings

Number Of Ingredients 7

2 tablespoons olive oil
1 leek stalk (light part only), sliced thin
1/2 cup fresh peas, blanched and drained
6 large eggs
1 small bunch fresh mint, stems removed, torn into small pieces
Kosher salt and freshly ground black pepper to taste
2 ounces ricotta salata, crumbled (or fresh ricotta or goat cheese)

Steps:

  • 1. Preheat oven to 425°F.
  • 2. Heat the oil in a large ovenproof sauté pan over medium heat. Add the leek and sauté until soft, then add the peas and cook for 2 to 3 minutes more.
  • 3. Meanwhile, in a medium bowl, beat the eggs with 1 tablespoon water.
  • 4. Add the eggs and half the mint to the pan, season with the salt and pepper, and cook, lifting the edges with a spatula to allow the uncooked eggs to flow to the bottom. When the frittata is partly cooked (7 to 10 minutes), sprinkle on the ricotta and transfer the pan to the oven.
  • 5. Bake until puffed, golden, and set, 8 to 10 minutes. Remove and allow to cool slightly. Garnish with the remaining mint to taste and serve.

SPICY BLACK-EYED PEA AND RICE FRITTATA



Spicy Black-Eyed Pea and Rice Frittata image

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

3/4 cup dried black-eyed peas
1 medium onion
3 garlic cloves
1 red bell pepper
1/2 teaspoon dried hot red pepper flakes
3 tablespoons unsalted butter
1/2 cup long-grain white rice
2/3 cup water
1 medium zucchini
1 large egg yolk
1 whole large egg
1/4 cup chopped fresh coriander leaves
1 1/2 teaspoons salt
1/4 teaspoon freshly ground black pepper
Tabasco
Accompaniment: Guacamole

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 BROWN RICE, PEAS AND PEA SHOOTS



Frittata With Brown Rice, Peas and Pea Shoots image

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

1 pound fresh peas, shelled (about 3/4 cup)
6 ounces pea shoots (1/2 big bunch), curly tendrils removed and discarded
2 tablespoons extra virgin olive oil
1 bunch young spring onions or scallions, cleaned and finely chopped (about 1/2 cup)
Salt and freshly ground pepper
2 tablespoons chopped fresh tarragon
1 tablespoon chopped chives
1 tablespoon chopped fresh parsley
1 cup cooked brown rice, long-grain or short-grain (may substitute cooked basmati or jasmine rice)
7 eggs
2 tablespoons milk

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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