INGREDIENTS
2 tbsp. butter
1 med. onion, chopped
1 sm. red pepper, chopped
6 eggs, beaten
½ c. shredded Swiss cheese
¼ c. half and half
1 c. Goose Valley wild rice, cooked
Salt and pepper to season
PREPARATION
Spray frittata pans with non-stick spray. Melt butter in the bottom pan over medium heat. Cook peppers and onions until tender. Season with salt and pepper. Lower heat. Stir in wild rice. In a large bowl, mix together eggs, milk, and cheese. Pour egg mixture over rice mixture, cover with the top pan, and increase heat to medium. Cook for 2 min. Lift open and scrape around the rim of the pan with a silicone spatula. Grip pans tightly, then turn pans quickly to flip frittata. Let the other side cook for 2 min. Turn off the heat. Lift open, sprinkle with remaining cheese, cover, and let stand for 5 minutes until cheese is melted. Slice into 8 pieces. Serve with a dollop of sour cream.