Green Garden Wild Rice Frittata

Mary Kay LaBrie, Clermont, FL
2016 wild rice recipe contest finalist

    5 large eggs
    2 large egg whites
    1 tbsp each chopped: parsley and chives
    1/4 tsp each: salt and freshly ground pepper
    4 oz pre-sliced mixed mushrooms (shiitake, baby bella, oyster)
    1/2 cup chopped sweet onion
    2 tbsp canola oil
    1 box (10 oz) frozen Green Giant® Steamers Creamed Spinach, prepared as directed on box
    1.5 cups cooked wild rice
    1 tsp low sodium soy sauce
    1/2 cup Crystal Farms® Finely Shredded Mozzarella Cheese
    6 slices bacon, cooked and crumbled
    hot sauce, optional

In medium bowl, whisk eggs, egg whites, parsley, chives, salt, and pepper. In ovenproof, non-stick 12” skillet, cook mushrooms and onion in oil until softened. Stir in spinach, wild rice, and soy sauce. Pour egg mixture over top. Lightly tent with foil; cook over medium heat 5 minutes, until center sets. Top with cheese; broil 3 minutes until cheese begins to bubble. Let rest 5 minutes, lightly tented. Top with bacon and hot sauce.

6 servings

Recipe compliments of the Minnesota Cultivated Wild Rice Council

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