FRITTATA WITH BROWN RICE, PEAS AND PEA SHOOTS
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
PEA & PASTA FRITTATA
Use up leftovers with this easy mint, pea and pasta frittata, which takes just 20 minutes. It keeps really well - pack into lunchboxes for the next day
Provided by Elena Silcock
Categories Dinner, Lunch, Pasta, Snack, Supper
Time 20m
Number Of Ingredients 8
Steps:
- Heat the grill to its highest setting. Crack the eggs into a large bowl, whisk in the milk, then combine with half the cheese, the mint, cooked pasta shells and peas, and add a big pinch of seasoning. Melt the butter in a medium ovenproof non-stick frying pan over a medium heat. Tip in the pasta and egg mixture and leave to set for about 5 mins.
- Scatter the remaining parmesan on top and put under the grill for 10 mins until cooked through, then slide onto a plate. Cut into slices and serve with a green salad.
Nutrition Facts : Calories 597 calories, Fat 25 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 8 grams sugar, Fiber 7 grams fiber, Protein 36 grams protein, Sodium 1 milligram of sodium
FRITTATA WITH RED PEPPERS AND PEAS
This is one of the best destinations I can think of for frozen peas, and reason enough to have a bag on hand in your freezer at all times. Red peppers keep very well in the refrigerator, and you can also use jarred red peppers for this if you don't have a fresh one on hand. The frittata looks beautiful on a buffet.
Provided by Martha Rose Shulman
Categories brunch, dinner, easy, lunch, weekday, appetizer, main course
Time 1h
Yield 6 servings
Number Of Ingredients 9
Steps:
- Heat one tablespoon of the olive oil in a 12-inch nonstick frying pan over medium heat and add the scallions and red pepper*. Cook, stirring often, until the scallions are tender and the red pepper beginning to soften. Add the garlic, salt (about 1/2 teaspoon), and a few twists of the pepper mill, and continue to cook until the pepper is tender, another 3 to 5 minutes. Stir often. Remove from the heat and scrape into a bowl. Rinse and dry the pan.
- Beat the eggs in a large bowl. Stir in 1/2 teaspoon salt, some freshly ground pepper, the milk, peas, parsley, and the cooked scallions and red pepper.
- Heat the remaining olive oil over medium-high heat in the 12-inch nonstick skillet. Hold your hand above it; it should feel hot. 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. 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.
- Turn the heat down to low, cover (use a pizza pan if you don't have a lid that will fit your skillet), and cook 10 minutes. 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. It will however turn a deep golden brown. The eggs should be just about set; cook a few minutes longer if they're not. Meanwhile, light the broiler.
- Finish the frittata under the broiler for 1 to 3 minutes, watching very carefully to make sure the top doesn't burn (at most, it should brown very slightly, and it will 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 or into smaller bite-size diamonds. Serve warm, at room temperature, or cold.
Nutrition Facts : @context http, Calories 217, UnsaturatedFat 9 grams, Carbohydrate 9 grams, Fat 14 grams, Fiber 3 grams, Protein 14 grams, SaturatedFat 4 grams, Sodium 454 milligrams, Sugar 4 grams, TransFat 0 grams
SPRING PEA FRITTATA
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
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.
COUNTRY POTATO, PEA, AND PANCETTA FRITTATA
Steps:
- In a medium nonstick pan with an oven proof handle, heat olive oil until hot, but not smoking, add the potatoes, pancetta, and garlic and "fry" until golden on all sides. Add peas.
- In a small bowl, whisk the egg whites with the whole eggs. Add the eggs, season with salt and pepper and cook over medium low heat, occasionally sliding a spatula around the edges of the pan to loosen the frittata as it cooks. Cook until just set. Sprinkle with cheese and place under the broiler until the top is golden brown, about 1 to 2 minutes.
Nutrition Facts : Calories 210 calorie, Fat 9.3 grams, SaturatedFat 3 grams, Carbohydrate 19 grams, Fiber 2 grams, Protein 14 grams
COUNTRY POTATO, PEA, AND PANCETTA FRITTATA
Provided by Food Network
Time 15m
Yield 6 servings
Number Of Ingredients 9
Steps:
- In a medium nonstick pan with an oven proof handle, heat olive oil until hot, but not smoking, add the potatoes, pancetta, and garlic and "fry" until golden on all sides. Add peas.
- In a small bowl, whisk the egg whites with the whole eggs. Add the eggs, season with salt and pepper and cook over medium low heat, occasionally sliding a spatula around the edges of the pan to loosen the frittata as it cooks. Cook until just set. Sprinkle with cheese and place under the broiler until the top is golden brown, about 1 to 2 minutes.
TUNA, PEA, AND BROWN RICE CASSEROLE
Make and share this Tuna, Pea, and Brown Rice Casserole recipe from Food.com.
Provided by ratherbeswimmin
Categories Tuna
Time 1h10m
Yield 5 serving(s)
Number Of Ingredients 7
Steps:
- Butter a 1 1/2 quart casserole dish; set aside.
- In a mixing bowl, mix together the first 5 ingredients.
- Sprinkle the breadcrumbs evenly over the bottom of the casserole dish.
- Transfer the tuna-rice mixture into the casserole dish and spread out evenly.
- Sprinkle cheese evenly over the top.
- Bake in a 350° oven for 25-30 minutes or until bubbly.
Nutrition Facts : Calories 328.3, Fat 10, SaturatedFat 4, Cholesterol 22, Sodium 766.3, Carbohydrate 39.6, Fiber 2.7, Sugar 3.6, Protein 19.2
PEA AND SPINACH FRITTATA
I love breakfast. I start thinking about it as soon as I'm finished with desert - I know I'm crazy. I'm willing to sacrifice hours of sleep to whip up something delectable to start off my day. Luckily - this recipe doesn't require that. Just 10 minutes of your time and a handful of ingredients which you should keep onhand anyways. The result? A healthy breakast that is a definite leap up from a bowl of cereal or the plain-jane bagel.
Provided by MechanicalJen
Categories Breakfast
Time 10m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Coat large skillet with cooking spray. Combine onion and water in skillet and bring to a boil over high heat. Reduce heat to medium and cover. Cook for 2 to 3 minutes or until onion is tender.
- Stir in peas and cook until they are heated through. Stir in spinach. Cook until spinach begins to wilt (about a minute).
- Meanwhile, combine egg whites, eggs, rice, milk, cheese, mint pepper and salt in medium bowl. Add this to skillet.
- Cook without stirring until eggs begin to set (about 2 minutes). Run spoon around edge, lifting eggs for even cooking. Remove from heat when eggs are almost set, but surface is still moist.
- Cover and let stand 3-4 minutes until surface is set.
Nutrition Facts : Calories 173.1, Fat 4.9, SaturatedFat 2.1, Cholesterol 101, Sodium 338.5, Carbohydrate 17, Fiber 2.9, Sugar 3.9, Protein 15
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.
SWEET-PEA-AND-ONION FRITTATA
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
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.
FRITTATA WITH RED PEPPERS & PEAS
This Frittata with Red Peppers & Peas is ideal for a brunch menu. Or lunch menu. Or dinnertime. It's perfect at any time, really, except maybe dessert.
Provided by My Food and Family
Categories Dairy
Time 35m
Yield 10 servings
Number Of Ingredients 9
Steps:
- Heat 2 Tbsp. dressing in large ovenproof skillet on medium heat. Add onions and peppers; cook and stir 5 min. or until peppers are crisp-tender, adding garlic for the last minute.
- Whisk eggs and milk in large bowl until blended. Stir in onion mixture, cheese, peas and parsley. Heat remaining dressing on medium-high heat in same skillet. Add egg mixture; cook 4 min. or until partially set, occasionally lifting edge with spatula and tilting skillet to allow uncooked portion to flow underneath. Cover; cook on low heat 10 min. or until center is set. Meanwhile, heat broiler.
- Broil frittata, 4 inches from heat, 2 to 3 min. or until golden brown. Run knife around edge of pan to loosen frittata. Let stand 10 min. Carefully slide onto serving platter. Cut into wedges to serve.
Nutrition Facts : Calories 180, Fat 11 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 205 mg, Sodium 310 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 13 g
PEA, FETA & SUMMER HERB FRITTATA
Use your favourite soft herbs in this thick grilled omelette with peas, cream cheese and courgette- we like dill, mint and parsley
Provided by Lucy O'Reilly
Categories Lunch, Main course
Time 55m
Number Of Ingredients 14
Steps:
- Put the potatoes in a pan of salted water, bring to the boil, then simmer for 12-15 mins or until tender. Drain, leave to cool, then thinly slice. Whisk the eggs and egg whites with the milk, garlic, mustard and herbs, and season generously. Add the cream cheese and fold through just a little so that some lumps remain. Heat the grill to medium-high.
- Heat the oil over a medium heat in a 23cm non-stick frying pan. Add the potatoes and fry for about 5 mins, until they start to turn golden. Add the courgette and chilli flakes, and continue to fry for a couple mins more. Stir through the petit pois.
- Tip the egg mixture into the pan and scatter with the feta and tomatoes. Cook over a gentle heat for 10-12 mins until almost set. Pop the pan under the grill and cook for 3-5 mins until puffed, golden and cooked through. Cut into wedges and serve with a crisp green salad.
Nutrition Facts : Calories 337 calories, Fat 22 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 17 grams protein, Sodium 1.8 milligram of sodium
More about "frittata with brown rice peas and pea shoots food"
CSA FRITTATA WITH PEA SHOOTS AND BACON - JELLY TOAST
From jellytoastblog.com
BROWN RICE & PIGEON PEAS - COOK FOR YOUR LIFE
From cookforyourlife.org
PEA AND POTATO FRITTATA | FRITTATA RECIPES | TESCO REAL …
From realfood.tesco.com
BROWN RICE WITH PEAS - FRENCH WOMEN DON'T GET FAT
From frenchwomendontgetfat.com
PEA, BROCCOLI AND CHEDDAR FRITTATA - TESCO REAL FOOD
From realfood.tesco.com
BROKE FOODIE: FRITTATA WITH BROWN RICE, PEAS AND PEA SHOOTS
From newbrokefoodie.blogspot.com
PEA AND MINT FRITTATA - IT'S NOT COMPLICATED RECIPES
From itsnotcomplicatedrecipes.com
SPAM + PEAS + RICE FRITTATA – COCONUT & LIME
From coconutandlime.com
FRIED RICE FRITTATA - GOOD DINNER MOM
From gooddinnermom.com
SNAP PEA FRITTATA RECIPE - BETTYCROCKER.COM
From bettycrocker.com
RICE FRITTATA RECIPES BAKED | DEPORECIPE.CO
From deporecipe.co
FRITTATA WITH BROWN RICE, PEAS AND PEA SHOOTSP - DREAMS OF BHUTAN
From dreamsofbhutan.com
PEA & GAMMON FRITTATA - SIMPLY DELICIOUS
From simply-delicious-food.com
SHRIMP AND SWEET PEA SHOOTS FRIED RICE - MOMMY'S HOME COOKING
From mommyshomecooking.com
ITALIAN FRITTATA WITH SPINACH AND PEAS - THE PETITE COOK™
From thepetitecook.com
RICOTTA AND PEA SHOOT GNUDI WITH PEAS - EDIBLE BOSTON
From edibleboston.com
BAKED FRITTATA WITH PEAS AND PANCETTA - COOKING WITH NONNA
From cookingwithnonna.com
AOL FOOD - RECIPES, COOKING AND ENTERTAINING - AOL.COM
From aol.com
EASY BAKED RICE AND PEAS - BAKED RICE AND PEAS - SKINNYTASTE
From skinnytaste.com
15 DELICIOUS RECIPES MADE WITH PEAS! - ONE GREEN PLANET
From onegreenplanet.org
FRITTATA WITH BROWN RICE, PEAS AND PEA SHOOTS
From dreamsofbhutan.com
EASY LEEK AND PEA FRITTATA (WITH PARMESAN AND HERBS)
From whereismyspoon.co
FRITTATA WITH BROWN RICE, PEAS AND PEA SHOOTS
From diningandcooking.com
SPRING PEA FRITTATA RECIPE - FOOD NEWS - FOODNEWSNEWS.COM
From foodnewsnews.com
PEA AND BROAD BEAN FRITTATA RECIPE - THE TELEGRAPH
From telegraph.co.uk
FRITTATA WITH BROWN RICE, PEAS AND PEA SHOOTS RECIPE
From pinterest.com
38 PEAS & PEA SHOOT RECIPES IDEAS | RECIPES, PEAS, PEA SHOOT RECIPE
From pinterest.ca
ITALIAN FRITTATA RECIPE WITH PEAS AND RICOTTA - CUCINABYELENA
From cucinabyelena.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love