- 1/2 cup wild rice (If you're lucky enough to have friends in Canada, Minnesota, or Wisconsin, use the real stuff. If not, use the kind that's grown in paddies in California. The next time I cook with California wild rice, I'm going to simmer it in vegetable broth, because the California version isn't as tasty as true wild rice.)
- 4-6 eggs
- approx. 1 cup of spaghetti sauce
- an onion or a few cloves of garlic
- cheese to sprinkle on top
- a vegetable or two (I like zucchini, broccoli, carrot, or potato)
Cook half a cup of wild rice. Drain it and put it in a bowl. Dump in your favorite spaghetti sauce and stir it up until it's all moist. Then add eggs, at least four.
In a skillet, fry some onions or garlic in olive oil, and add some chopped carrots or broccoli or zucchini. (If you want a spicy version, add some pepper to the pan when you put in the vegetables.)
Pour the eggs, wild rice, and spaghetti sauce on top. Add the cheese. Turn down the heat and put a lid on the pan.
If your skillet is oven-safe, when the mix is setting, move it under a broiler and cook until it's golden on top.
P.S. If you've never made a frittata, there's a nice little bit of advice here.
Later: I originally suggested a bouillon cube for paddy-grown wild rice, but Bill Colsher's suggestion in the comments is much better, so I changed that.