Weekend Frittata

BC Liquor Stores have a free publication - Taste - that you can pick up in stores.

When two different people talked about dishes they made from Taste, I couldn't resist picking up an issue.

And this is where this Wild Rice Frittata recipe comes from.

Cook 0.5 cup of wild rice in 1 cup of water. Leave aside. 

Heat 2 Tbsp olive oil over medium heat and saute 1 small chopped onions and 2 finely minced garlic cloves. 

When almost cooked, raise the heat and add 1 Tbsp jardin rosemary and 2 cups of wild mushrooms, chopped. Continue cooking until mushrooms are soft.

Now turn the heat to medium, add the wild rice and mix until heated through.

In a bowl, whisk together 6 eggs, 2 Tbsp parsley, 2 Tbsp chives, salt, pepper and 0.25 tsp ground nutmeg.

Pour the egg mixture over the wild rice, and cook, partially covered, until set around the outside (approximately 5 minutes).

Sprinkle on top 0.25 cup parmesan, 0.25 cup gruyére and 0.5 cup chopped proscuitto (I used ham).

Transfer to under a broiler and bake until golden brown, about 2 - 3 minutes.

Let cool for 5 minutes, cut into wedges (it cuts beautifully) and serve.

You can view the recipe and the full edition by clicking here.