Wild rice frittata

8 Servings

Ingredients

Quantity Ingredient
4 tablespoons Olive oil
1 cup Green onion; thin bias cut
4 Cloves garlic; minced
4 ounces Shiitake mushrooms; small diced
2 cups Canadian bacon or ham; 1/4 \" small diced
4 tablespoons Fresh parsley; minced
24 Large eggs; beaten with cream be
1 cup Heavy cream; see above
2 cups Cooked wild rice
2 cups Gruyere or swiss cheese; grated
1 cup Parmasean cheese; grated

Directions

1. Divide all into 8 portions and use a 8 oz ladle or a 1 cup measure cup handy to portion eggs. (8oz each) 2. In a hot saute pan add green onion & garlic, saute for 2 minutes.

3. add mushrooms and bacon or ham, cook stirring constantly in a circular motion for 3 minutes, then add parsley and remove from heat.

4. add rice to pan and then pour 8 oz of beaten eggs in pan, stir in a circular motion constantly, add swiss chees and let the fritatta form like a flat omelet(no stirring).

5. Finish cooking top under broiler (this is fast) and sprinkle with parmasean cheese.

NOTES : Serve with fresh quartered tomatoes that have marinated in a vinaigrette (slightly warm) and a few green onion slices. Also Mornay sauce would be a great sauce to drizzle on top of frittata Recipe by: S.C.I. - Jamie, Az.

Posted to recipelu-digest Volume 01 Number 513 by CuisineArt <CuisineArt@...> on Jan 13, 1998

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