Wild Rice Frittata
Chef JP Hutchins, Le Cordon Bleu College of Culinary Arts
Serves 1 hungry person
1 tablespoon olive oil
1 teaspoon garlic
½ cup cooked wild rice
¼ cup diced ham
3 eggs
¼ cup chopped scallion
½ cup shredded Swiss
¼ cup grated Parmesan
Salt and pepper
Heat a non-stick omelet pan. Sauté the garlic in the olive oil until it releases its aroma.
Add the wild rice, ham and scallions cook for 1 minute. Add the remaining ingredients. Stir gently until the bottom sets. Place in a preheated 400 degree oven until a toothpick inserted in the middle comes out clean. Let rest for 5 minutes and cut into wedges.
