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Wild Rice Frittata

Servings:
8 Servings
Listed in Categories:
Main
Dish
Egg
  • 4 tb Olive oil
  • 1 c Green onion; thin bias cut
  • 4 Cloves garlic; minced
  • 4 oz Shiitake mushrooms; small
  • -diced
  • 2 c Canadian bacon or ham; 1/4 "
  • -small diced
  • 4 tb Fresh parsley; minced
  • 24 Large eggs; beaten with
  • -cream be
  • 1 c Heavy cream; see above
  • 2 c Cooked wild rice
  • 2 c Gruyere or swiss cheese;
  • -grated
  • 1 c Parmasean cheese; grated
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
on Jan 13, 1998