- 1 tsp Nutmeg
- 1 tsp vanilla
- ½ cup brown sugar
- 1 cup water
Mix until smooth.
Categories
Month: September 2016
This frittata, the time-stressed cook’s best friend, gets its flair from Middle Eastern touches. A little brown rice bulks it up to make it a stand-alone meal for two, and pomegranate seeds add pops of color, acidity and crunch. Serve with a green salad, if you’d like.
INGREDIENTS
- 4 large eggs
- 2 tablespoons water
- ¾ teaspoon fine sea salt, plus more as needed
- 2 tablespoons extra-virgin olive oil
- 1 small red onion, thinly sliced
- 2 tablespoons finely chopped fresh ginger
- 1 clove garlic, finely chopped
- ½ teaspoon ground turmeric
- Two 6-inch zucchini, coarsely grated
- ¼ teaspoon freshly ground black pepper
- ¾ cup cooked brown rice
- 2 tablespoons finely chopped fresh parsley leaves
- Pomegranate seeds (for garnish; optional)
DIRECTIONS
- Preheat the oven to broil, and set an oven rack in the second-highest position.
- In a small bowl, whisk the eggs with the water and ¼ teaspoon of the salt.
- Heat a 10-to-12-inch oven-safe skillet over medium-high heat, and pour in the olive oil. When the oil shimmers, add the onion and cook, stirring frequently, until it begins to soften, 2 minutes.
- Reduce the heat to medium and cook, stirring occasionally, until the onion browns, 6 minutes.
- Stir in the ginger, garlic and turmeric and continue cooking, stirring frequently, until the garlic is fragrant, 2 minutes.
- Increase the heat to medium-high and add the zucchini (if using a 10-inch skillet, add just half of the zucchini), the remaining ½ teaspoon of salt and the pepper. Cook until the zucchini is tender, about 3 minutes, and repeat if needed with the other half of the zucchini.
- Stir in the rice until well combined. Taste, and add more salt if needed.
- Spread the vegetable-rice mixture evenly in the skillet. Pour the eggs evenly over it. Reduce the heat to low, cover and cook for 2 minutes.
- Uncover and transfer the pan to the broiler. Broil the frittata until the top is lightly browned and puffed and the center is firm to the touch, about 3 minutes.
- Remove the frittata from the oven and let it sit for 5 minutes. (It will be puffy when it comes out but will deflate as it cools.)
- Garnish with the parsley and pomegranate seeds, if using. Cut it into wedges and serve hot or at room temperature