RICE & MUSHROOM FRITTATA

Rice & Mushroom Frittata

(Makes 2 servings)

1/4 pound bulk turkey or pork sausage

1/4 cup each sliced mushrooms and chopped onion

1/2 cup cooked brown rice

1 cup shredded Mexican-style cheddar cheese

1 teaspoon dried parsley flakes

4 Ohio eggs

1/4 cup water

1/4 teaspoon salt

1/8 teaspoon pepper

In large skillet, crumble sausage.Over medium heat, cook sausage, mushrooms and onions until sausage is brown and vegetables are tender; drain fat.Remove from heat; stir in rice, ½ cup cheese and parsley.

In medium bowl, combine eggs, water, salt and pepper; mix well.

Preheat broiler.Spray a large oven-proof skillet with non-stick cooking spray.Over medium heat, cook egg mixture until almost set.Spoon rice mixture and remaining ½ cup cheese over eggs.Broil until golden brown.Serve with fresh fruit if desired.