Muscat Daily - - FEATURES -


Kosher salt and freshly ground pepper Ex­tra-vir­gin olive oil

Green beans, cut into 2.5cm pieces (about 225g)

Shal­lot, thinly sliced (1/3 cup) Fresh corn ker­nels (from 1 large ear) Cherry toma­toes, halved

Red vine­gar

Chopped flat-leaf pars­ley 1. Pre­heat broiler, with a rack in up­per third. Beat eggs with 1⁄2tsp salt and 1⁄4tsp pepper un­til combined. Saf­flower oil Un­bleached all-pur­pose flour 8 large 3tbsp 2 cups 1 cup 2 cups 2tbsp 2tbsp 2tbsp Onion, cut into 0.6cm pieces (1&1⁄2 cup) 1 small Cel­ery stalks, cut into 0.6cm pieces (1 cup) Or­ange or red bell pepper, cut into 1.25cm pieces (about 1 cup) 1 Kosher salt

Diced toma­toes, drained 1 can (400g) Cre­ole sea­son­ing 1&1⁄2tsp Veg­etable broth 4 cups Okra, cut into 0.5cm rounds (2 cups) 225g Yel­low squash, quar­tered length­wise and chopped (2 cups) 1 Black-eyed peas, rinsed and drained 1 can

(400g) scal­lions, Steamed white for serv­ing rice and sliced 2tbsp 2 1 2. Heat 2tbsp oil in a medium (25cm) non­stick skil­let over medium-high. Add beans and cook, stir­ring, un­til lightly charred and crisp-ten­der, 5 to 6 min­utes. Sea­son with salt and pepper. Add shal­lot and corn; cook, stir­ring, un­til veg­eta­bles soften, 2 to 3 min­utes. Add eggs; stir with a wooden spoon un­til large curds form and edges just be­gin to set, about 30 sec­onds.

3. Trans­fer skil­let to oven; broil un­til puffed and brown­ing in spots and eggs are just set, about 2 min­utes. Let stand 5 min­utes be­fore slic­ing. Mean­while, toss toma­toes with re­main­ing 1tbsp oil, vine­gar and pars­ley; sea­son with salt and pepper. Serve salad with frit­tata. In a medium pot, whisk to­gether oil and flour to com­bine. Cook over medium heat, whisk­ing fre­quently, un­til mix­ture is the colour of but­ter­scotch, about 10 min­utes. Add onion, cel­ery and bell pepper. Sea­son with salt and cook, stir­ring, un­til veg­eta­bles soften, about 8 min­utes. Add toma­toes and Cre­ole sea­son­ing; cook un­til fra­grant, 1 to 2 min­utes more. Stir in broth, okra, squash and peas. Bring to a boil, then re­duce heat to medium-low and sim­mer, stir­ring oc­ca­sion­ally, un­til veg­eta­bles are ten­der, about 30 min­utes. Serve over rice, sprin­kled with scal­lions.

Martha Ste­wart

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