| 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
<CuisineArt@aol.com> on Jan 13, 1998
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