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1
Quick-soak black-eyed peas.
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2
In a saucepan simmer peas in water to cover until tender, about 20 minutes, and drain in a sieve.
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3
Chop onion and mince garlic.
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4
Cut bell pepper into 1/4-inch dice.
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5
In a 3-quart kettle cook onion, garlic, bell pepper, and red pepper flakes in 2 tablespoons butter over moderate heat, stirring occasionally, until onion is softened.
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6
Add rice and cook, stirring, 1 minute.
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7
Stir in water and cook mixture, covered, over low heat until rice is tender and water is absorbed, about 15 minutes.
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8
While rice is cooking, coarsely shred enough zucchini to measure 3/4 cup and in a large bowl lightly beat yolk and whole egg.
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9
To egg mixture add rice mixture, peas, zucchini, coriander, salt, pepper, and Tabasco to taste, stirring until combined.
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10
In a 10-inch non-stick skillet heat remaining tablespoon butter over moderate heat until foam subsides, tilting skillet to distribute evenly.
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11
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.
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12
Preheat broiler while frittata is cooking.
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13
Broil frittata about 3 inches from heat until set and top of frittata is golden and crisp, about 8 minutes.
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14
With a spatula slide frittata onto a platter.
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15
Cut frittata into 6 wedges and serve with guacamole.
