Wednesday, September 12, 2007

Recipe: Rice and red pepper frittata with shaved parmesan served on a warm cripsy corn tortilla or ...leftovers for short!

The other day I wanted to use some left overs- mostly the guacamole and pico de gallo from the nachos the night before. We also had some rice that I wanted to use up and a red pepper on its last day. I often find a frittata is a good way to use leftovers from kale to black beans to rice.
Leftovers frittatas
Heat about 1 TB oil in a smallish skillet (we use cast iron) over medium heat

add 1/2 chopped onion
cook for about 1 minute

add 1 chopped red pepper ( seeds removed)
cook it for another minute

Add 1 cup left over rice ( we had white sushi)
mix it all around

Add about 5 eggs scrambled with a little rice milk and a pinch or two of salt and cracked pepper
turn heat down a little
cook it until the eggs look set.

In the mean time spray a little olive oil in a pan on medium heat and put in corn tortillas until they get soft

When the frittata is done slice it up and put it on the corn tortilla
Serve with guacamole, pico de gallo and a shaving of parmesan- or homemade vegan cheese ( we had leftover)

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