Wild Rice Omelet
From chefmeow 15 years ago
- 10 minutes to make
- Serves 8
WILD RICE OMELET This recipe came from an estate sale. I obtained it when I purchased the family collection from the Willingham Estate in Fort Worth, Texas in 1984.
Ingredients
- 4 tablespoons olive oil shopping list
- 1 cup green onion thin bias cut shopping list
- 4 cloves garlic minced shopping list
- 4 ounces shiitake mushrooms small diced shopping list
- 2 cups Canadian bacon small diced shopping list
- 4 tablespoon fresh parsley minced shopping list
- 24 large eggs beaten with 1 cup heavy cream shopping list
- 2 cups cooked wild rice shopping list
- 2 cups gruyere cheese grated shopping list
- 1 cup parmesan cheese grated shopping list
How to make it
- Divide all into 8 portions and use an 8 ounce ladle to portion eggs.
- In a hot sauté pan add green onion and garlic then sauté 2 minutes.
- Add mushrooms and bacon then cook stirring constantly in circular motion 3 minutes.
- Add parsley and remove from heat.
- Add rice to pan then pour 8 ounces of beaten eggs in pan.
- Stir in a circular motion constantly.
- Add cheese and let omelet form like a flat omelet without stirring.
- Finish cooking top under broiler and sprinkle with parmesan cheese.
People Who Like This Dish 2
- bobbyflaywannabe Dayton, OH
- shandalulu West Valley City, UT
- chefmeow Garland, TX
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