Wild Rice Scrambled Eggs

from Stephanie

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
Parsley

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 9x13 sprayed cake pan, top with cheese & tomato, before putting into the oven. Cut into squares.

Serves 6