Savory Wild Rice Filling for Omelet

1 slice of smoked bacon
2 tbsp minced yellow onion
1 clove garlic, minced
3 medium size mushrooms, chopped
1 medium size red potato, diced into 1/4 inch chunks
1/3 cup heavy cream
1/4 cup cooked wild rice
1/2 tsp ground black pepper

Fry bacon until crisp and brittle. Remove from pan and crumble; set aside. In bacon fat, saute onion, garlic and mushrooms 2 minutes. Add potato; cook apx. 5 minutes. Add cream; reduce until thickened. Stir in wild rice and pepper. Just before filling omelets, stir in bacon. Makes filling for two 3-egg omelets.

Recipe compliments of the Minnesota Cultivated Wild Rice Council