breakfast, especially in an elaborate sense, is not something that happens here too often.  the man gets up in enough time to make himself a smoothie & catch a little espn before work.  but me?  i hit snooze as many times as possible, grab something as i run out the door & eat it later.

so, breakfast happens {sometimes} on the weekends, or more often, for dinner.

this frittata, beefed up with wild rice & other earthy ingredients, makes a perfect no fuss meal any time of day.

WILD RICE FRITTATA WITH MUSHROOMS & LEEKS
serves 6

1 tablespoon unsalted butter
1 large leek, halved lengthwise, sliced & washed very well
1/2 lb cremini mushrooms, sliced
1 clove garlic, minced
pinch on dried thyme
kosher salt & freshly ground pepper, to taste
6 eggs
2 tablespoons heavy cream, half & half, or milk
1/2 cup pecorino romano, or parmesan cheese, grated & divided
3 cups (roughly) cooked wild rice

preheat broiler to high.

in a large nonstick, or cast iron pan, melt butter over medium low heat. add the leek, mushrooms, garlic & thyme & cook until everything softens & leeks turn a golden brown, about 10 minutes. season with salt & pepper.

in a medium bowl, lightly beat the eggs with the cream. fold in 1/4 cup cheese. season with salt & freshly ground pepper. add the leek & mushroom mixture, along with the cooked rice & mix until everything is coated well with the eggs. pour everything back into the pan & smooth the top evenly.

place pan back over heat & cook until the eggs are set along the bottom & sides. sprinkle with reserved cheese & place under the broiler until the top is puffed, golden brown & eggs are fully set. let rest for about 5 minutes, then slice & serve.

from elly says opa!