Frittata With Brown Rice, Peas and Pea Shoots
- Total Time
- 1 hour
- Rating
- Notes
- Read community notes
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Ingredients
- 1pound fresh peas, shelled (about ¾ cup)
- 6ounces pea shoots (½ big bunch), curly tendrils removed and discarded
- 2tablespoons extra virgin olive oil
- 1bunch young spring onions or scallions, cleaned and finely chopped (about ½ cup)
- Salt and freshly ground pepper
- 2tablespoons chopped fresh tarragon
- 1tablespoon chopped chives
- 1tablespoon chopped fresh parsley
- 1cup cooked brown rice, long-grain or short-grain (may substitute cooked basmati or jasmine rice)
- 7eggs
- 2tablespoons milk
Preparation
- Step 1
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.
- Step 2
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 ¼ cup of the steaming water, turn up the heat and cook, stirring, until the liquid has evaporated. Remove from the heat.
- Step 3
Beat the eggs in a large bowl. Add about ½ teaspoon salt (or to taste), freshly ground pepper, and the milk. Stir in the rice, chives and pea mixture and combine well.
- Step 4
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.
- Step 5
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.
- Advance preparation: The cooked peas and steamed greens will keep for a day or two in the refrigerator; the completed frittata will keep for a couple of days in the refrigerator and is delicious cold.
Private Notes
Cooking Notes
I had left-over brown rice & white beans, steamed some broccoli, sauteed some sliced white cabbage with the onions & garlic--also grated cheese, 2 kinds, was short on eggs so added more milk, a little cream, a little yogurt, added a little butter & bread crumbs for an au gratin topping. Used a well-seasoned cast-iron pan. Anyway, what I made was only a shadow of this recipe but delicious anyway. A useful modus operandi in the time of corona.
Fabulous recipe for leftovers.
I added goat cheese before serving for a nice tang. Also used basil instead of tarragon. Yum!
I had left-over brown rice & white beans, steamed some broccoli, sauteed some sliced white cabbage with the onions & garlic--also grated cheese, 2 kinds, was short on eggs so added more milk, a little cream, a little yogurt, added a little butter & bread crumbs for an au gratin topping. Used a well-seasoned cast-iron pan. Anyway, what I made was only a shadow of this recipe but delicious anyway. A useful modus operandi in the time of corona.
I substituted mint for the tarragon, chives, and parsley, and left out the scallions. Used basmati rice which added sweetness too. Delicious!
Tasty way to use up leftover rice. I fried the rice instead of adding to the egg mixture to give it some texture.
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