Spicy
Black Eyed Pea and Rice Frittata with Guacamole
3/4 cup dried black-eyed peas
5 cups water
1-1/2 medium onions
4 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
Guacamole
Gently boil the black-eyed peas in the 5 cups water uncovered, until
tender but not mushy - about 1 1/2 hours - or until 2 cups of liquid
remain. 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, black-eyed 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.
Guacamole (for Spicy Black Eyed Pea and Rice Frittata with Guacamole above)
2 plum tomatoes
2 firm-ripe California avocados
2 tablespoons minced red onion
3 tablespoons fresh lime juice
1 teaspoon minced garlic
Quarter tomatoes, discarding seeds, and chop. Halve and pit
avocados. Scoop avocado flesh into a bowl and mash. Stir in
tomatoes, remaining ingredients, and salt and pepper to taste.
Makes about 2 cups
3/4 cup dried black-eyed peas
5 cups water
1-1/2 medium onions
4 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
Guacamole
Gently boil the black-eyed peas in the 5 cups water uncovered, until
tender but not mushy - about 1 1/2 hours - or until 2 cups of liquid
remain. 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, black-eyed 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.
Guacamole (for Spicy Black Eyed Pea and Rice Frittata with Guacamole above)
2 plum tomatoes
2 firm-ripe California avocados
2 tablespoons minced red onion
3 tablespoons fresh lime juice
1 teaspoon minced garlic
Quarter tomatoes, discarding seeds, and chop. Halve and pit
avocados. Scoop avocado flesh into a bowl and mash. Stir in
tomatoes, remaining ingredients, and salt and pepper to taste.
Makes about 2 cups
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