WILD RICE AND PEPPER FRITTATA

WILD RICE AND PEPPER FRITTATA
Skillet Meals -- PHILcookbooks.com

1T olive oil
1 large shallot, minced
1 clove garlic, minced
1C chopped mushroom caps
1 large roasted red pepper, chopped
1C cooked wild rice
3/8t salt, divided
1/4 t black pepper, divided
1/8t ground paprika
6 eggs
1/4C shredded Asiago cheese

1.  Preheat broiler.  Heat oil in large nonstick ovenproof skillet.  Add shallot and garlic.  Cook and stir over medium heat 1 minute.  Add mushrooms.  Cookand stir 5 minutes or until tender.  Stir in red pepper, wild rice, 1/4 teaspoon salt, 1/8 teaspoon black pepper adn paprika.  Cook and stir over high heat 1 minutes to heat rice and evaporate liquid.
2.  Turn off heat.  Coat bottom and side of skillet with nonstick cooking psray.  Beat eggs in large bowl with remaining 1/8 t salt and 1/8 t pepper.  Pour eggs over rice mixture.  Cook over medium heat, tilting skillet to spread eggs over rice.
3.  When eggs are set but still glossy, sprinkle on cheese.  Place skillet about 5 inches from heat in broiler.  Broil 3-4 minutes or until cheese melts and frittata edges are browned.  Remove from oven.  Set aside 203 minutes to firm up.  Loosen edges of frittata.  Cut into 6 wedges.
Makes 6 servings.