| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Swiss | Main, Dish-, Egg | 8 | Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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 <[email protected]> on Jan 13, 1998
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