As this rich egg dish bakes, the wild rice settles to the bottom to form a hearty crust.
Working ahead? You can make this dish up to 24 hours in advance; simply assemble the ingredients and pour into the buttered baking dish, then cover and refrigerate until ready to bake and serve.
Ingredients1⁄2 cup green onions, thinly sliced; include some green portion of onions2⁄3 cup red, yellow, or orange bell pepper, finely chopped2 T. butter8 large eggs1 cup half-and-half1⁄4 tsp. salt1⁄8 tsp. black pepper1 1⁄2 cups cooked wild rice, cooled1 1⁄2 cups Monterey Jack cheese, shredded
Preheat oven to 350 degrees F. Heat butter in heavy-bottomed skillet, sauté green onions and peppers until peppers begin to soften. Set aside.
In large bowl, beat together eggs, half-and-half, and salt and pepper. Stir in wild rice, onions and peppers, and one cup of the cheese. Pour into buttered 8-inch by 8-inch glass baking dish. Top with remaining cheese.
Bake approximately 45 minutes or until knife inserted in center comes out clean.
Serves 4 to 5.