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WILD RICE FRITTATA

Active Time : 20 minutes
Total Time : 45 minutes
Serves : 8 servings
INGREDIENTS
  • 12 organic large brown eggs
  • 8 slices uncured bacon chopped
  • 1 cup chopped onion
  • 1 cup chopped red bell pepper
  • 3 cups sliced mushrooms (shiitake, button, baby bella)
  • 2 cups chopped organic baby spinach
  • 1 cup cooked cultivated wild rice
  • 1 1/2 cups organic shredded mild Cheddar cheese
DIRECTIONS

1. In large mixing bowl, whisk eggs; salt and pepper to taste. Set aside.

2. In large oven-proof nonstick skillet over medium-high heat, cook bacon until crisp. Remove from skillet; set aside. Drain off all but 1 tablespoon drippings.

3. Add onions and peppers to skillet; salt and pepper to taste. Sauté until softened (about 3-5 minutes). Add mushrooms; sauté until slightly browned. Add spinach; sauté until wilted and all liquid is absorbed.

4. Add cooked wild rice and bacon; toss to combine. Pour in egg mixture and sprinkle with cheese; let cook 1 minute. Transfer to a preheated 375°F oven; bake until eggs are just set (about 20-25 minutes) or until desired doneness.