Frittata With Brown Rice Peas And Pea Shoots Recipes

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.

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.

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.

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.

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.

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.

Steps:

• Set oven control to broil. Heat oil in 10-inch ovenproof skillet over medium heat. Cook onion in oil 2 minutes, stirring frequently. Stir in tarragon and sugar snap peas; cook uncovered 3 minutes, stirring frequently, until peas are tender. Stir in lettuce.
• Beat eggs with salt and pepper in medium bowl with wire whisk. Pour over vegetables in skillet. Cook 8 to 10 minutes or until eggs just begin to set.
• Sprinkle with cheese. Broil 5 inches from heat 1 to 2 minutes or until frittata is golden brown and puffs up.

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.

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.

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.

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.

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.