Ingredients

  • 375 grams dried black-eyed peas
  • 90 grams butter, unsalted
  • ½ kilogram onion chopped
  • 3 bell pepper, red 1/4 inch dice
  • 1 ½ teaspoons red pepper flakes
  • 9 cloves garlic minced
  • 1 cup rice, basmati cooked
  • 450 milliliters water
  • 9 eggs beaten
  • 285 grams courgettes shredded, 3/4 cup
  • 60 grams coriander leaves
  • 1 ½ tablespoons salt
  • ¾ teaspoon black pepper
  • tabasco sauce
  • 45 grams butter, unsalted
  • Garnish
  • 6 avocados
  • ⅝ cup picante sauce

Directions

1. Place beans in cold water and bring to boil. Simmer until done, about 1 hour. Season to taste.
2. Sauté onion until softened. Add red bell pepper and flakes and continue sautéing for 2 minutes. Add garlic, rice and water and cook until rice is tender.
3. Combine eggs, rice mixture, peas, courgette, coriander, salt, pepper and Tabasco to taste. In a 25 cm non-stick skillet heat remaining tablespoon butter until foam subsides. Transfer egg mixture and spread evenly. Cook until underside of frittata is golden and set but top is still wet, about 10 minutes.
4. Grill 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.
5. Make guacamole.
6. Cut into wedges and serve with guacamole.

Notes
Serving Ideas:Original recipe serves 5 for a light meal.
Suggested Wine:Change servings from 30 to 15, rescale to 5.


Categories
Vegetarian Main courseAppetizer, hot
Keywords
Vegetarian Main courseAppetizer, hot
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