Wild Rice and Spinach Frittata (6 servings)
3 tbsp olive oil 1/3 c Parmesan cheese
1/2 c thinly sliced green onion 1 tbsp chopped fresh parslet
10 eggs 1 love garlic, minced
1 c COOKED wild rice 1 tsp salt
1 c fresh spinach, finely chopped 1/4 tsp pepper
1 fresh jalapeno pepper, minced (optional)
Heat oil in a heavey 10-inch skillet. Add onion and saute until onion is tender, about 5 minutes. In large bowl, combine remaining ingredients. With wire whisk, beat until blended. Turn into skillet with onion. Cook over low heat for 3 minutes, lifting brom bottom with spatula as eggs set. Bake uncovered at 350-degrees for 10 minutes or until top is set. With spatula, loosen from bottom and around edges; slide onto serving platter. Cut into wedges.