Lately it's all about winter cooking. I usually serve it with toast and/or roasted winter vegetables on the side.
Ingredients
- 1.5 T olive oil
- 1 T butter
- 1 medium leek, thinly sliced
- 1 red pepper, chopped
- 1 celery stalk, thinly sliced
- 3/4 C brown and wild rice, cooked
- 5 eggs
- 1/8 C milk
- 1/4 C grated parmesan
4-5 servings
Directions
Cook the brown and wild rice.
Melt the butter in a saucepan. Saute the leek, red pepper and celery stalk until tender.
Beat together the eggs, milk and cheese.
Add the egg mixture to the veggies. Add the rice mixture.
Coat a non-stick saucepan (a different one, or the same one, wiped clean first) with olive oil. Pour in frittata mixture.
Set stovetop to low and cover. Check at 10 minutes. If the eggs on top are no longer runny, invert onto a plate and slide back into the pan to brown for a moment on the other side.
Then invert back onto a plate and serve.
1 hour
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