There is just TOO much to do! One day till the feast of the year and the clock is ticking loudly! I've still got last minute Grocery shopping, and the house isn't cleaning itself, just as the table won't set itself....polish the silver, make the pies, remember to be THANKFUL, etc., and dinner STILL has to be on the table for the mister! No way is he going to settle for take-out this time of year - the house smells like a bakery and he wants REAL food...and while I don't run a short-order-kitchen, and "he gets what he gets" is the rule of the day - this is one dish that will satisfy the both of us - it's quick and easy, leaving me more time to pour over last minute recipes for T-day - (I have my "standards" but you never know, there just might be one killer recipe out there worth adding at the last minute!)
This tastes great and it's filling - he won't be back in the kitchen scroungin' around for food for quite a while!
What makes this a great dish is that it can be spiced up or not and it can be topped with many different things - it's just as good reheated the next day, too. I like to eat a slice of this with pickled jalapeno's and sour cream...the mister eats it topped with chopped tomatoes and guacamole and the boy likes his plain.
While the rice and onions are cooking, shred the zucchini, and from there it's a straight shot into the pan. You'll even have time to make the guac, if you want, while this finishes up in the oven - got to love that!
Zucchini and Pinto Bean Frittata
1 can (15 oz.) pinto beans, rinsed and drained
1 medium onion, chopped
3 cloves garlic, minced
1/2 teaspoon dried red pepper flakes
3 tablespoons butter
1/2 cup long-grain white rice
1 cup water
1 medium zucchini, shredded
1/2 cup cheddar cheese, grated
4 eggs
1/4 cup chopped cilantro leaves
1 1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
Tabasco sauce, optional
Toppings - Optional: guacamole, chopped tomatoes, pickled jalapeno's, sour cream
Chop onion and mince garlic. In a 3-quart pot, add water and bring to a boil. When boiling, stir in rice, onion, garlic, 2 tablespoons of the butter and red pepper flakes. Reduce heat to simmer and cook, covered, about 15 to 20 minutes or until rice is tender and water is absorbed. Remove from heat. While rice is cooking, shred the zucchini and in a large bowl whisk the eggs together. To the egg mixture add the zucchini, pinto beans, cilantro, cheese, salt, pepper and tabasco sauce, stirring until combined. (Add as much Tabasco sauce as you like!) Stir in the rice mixture (adding ingredients in this order gives the rice a bit of time to cool down so the eggs won't curdle when the rice is added.) In a 10-inch cast-iron skillet heat the remaining tablespoon of 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. You can slide frittata from the pan with a spatula onto a plate for serving or serve from the pan. Cut frittata into 6 wedges and serve with guacamole, sour cream, chopped tomatoes, pickled jalapenos or eat it plain...your choice!
