Wild Rice Frittata Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
4 tbsp: Olive oil,
1 cup: Green onion, thin bias cut
4 Cloves: garlic, minced
4 ounce: Shiitake mushrooms, small diced
2 cup: Canadian bacon or ham, 1/4 " small diced
4 tbsp: Fresh parsley, minced
24 Large: eggs, beaten with cream be
1 cup: Heavy cream, see above
2 cup: Cooked wild rice,
2 cup: 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
on Jan 13, 1998
Source from luhu.jp
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
Source from luhu.jp