 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 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 |
1 cup green onion thin bias cut |
4 cloves garlic minced |
4 ounces shiitake mushrooms small diced |
2 cups canadian bacon small diced |
4 tablespoon fresh parsley minced |
24 large eggs beaten with 1 cup heavy cream |
2 cups cooked wild rice |
2 cups gruyere cheese grated |
1 cup parmesan cheese grated |
Directions:
1. Divide all into 8 portions and use an 8 ounce ladle to portion eggs.
2. In a hot sauté pan add green onion and garlic then sauté 2 minutes.
3. Add mushrooms and bacon then cook stirring constantly in circular motion 3 minutes.
4. Add parsley and remove from heat.
5. Add rice to pan then pour 8 ounces of beaten eggs in pan.
6. Stir in a circular motion constantly.
7. Add cheese and let omelet form like a flat omelet without stirring.
8. Finish cooking top under broiler and sprinkle with parmesan cheese.
|
|