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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 4 Esslöffel | olive oil |
| 1 Tasse | Green onion; thin bias cut |
| 4 | cloves garlic minced |
| 4 x ca. 30 g | Shiitake mushrooms; small diced |
| 2 Tasse | Canadian bacon or ham; 1/4 " small diced |
| 4 Esslöffel | Parsley fresh, minced |
| 24 | Large eggs; beaten with cream be |
| 1 Tasse | Heavy cream; see above |
| 2 Tasse | Cooked wild rice |
| 2 Tasse | Gruyere or swiss cheese; grated |
| 1 Tasse | Parmesan grated |
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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.
vinaigrette (slightly warm) and a few green onion slices. Also Mornay sauce would be a great sauce to drizzle on top of frittata
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