Wild Rice Scrambled Eggs
12 eggs (beat with 1/3 cup milk)
1 cup pre-cooked long-grain wild rice (follow cooking instructions on wild rice package)
6 large fresh mushrooms sliced
1 small green pepper diced
1/2 cup white onion minced
1 large fresh tomato diced
6 slices ham diced or two chicken breasts cooked and diced
1 cup shredded cheese
Season to taste
Scramble eggs in large deep frying pan (coat with cooking spray) until “almost” done.
Take off burner and stir in wild rice, mushrooms, green pepper, onion, ham and seasonings. Mix well. Sprinkle cheese on top and garnish with diced tomatoes and parsley.
Put uncovered frying pan in oven and bake for 15 minutes. Eggs will finish cooking. Let sit for five minutes to set, then cut into six pie shaped portions and serve hot.
Note: If you are doubling the recipe transfer the mixture into a 9×13 sprayed cake pan, top with cheese & tomato, before putting into the oven. Cut into squares.
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