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Mushroom & Wild Rice Frittata

http://www.eatingwell.com/recipes/mushroom_wild_rice_frittata.html

From EatingWell:  January/February 2010

Packed with a flavorful medley of chewy wild rice and three kinds of mushrooms, this satisfying frittata is perfect for Sunday brunch. Don’t worry if you can only find one kind of mushroom—the richly aromatic top of baked Parmesan and crisp prosciutto will make up for it.

6 servings | Active Time: 45 minutes | Total Time: 1 hour

Ingredients

Wild Rice

Frittata

Preparation

  1. To prepare wild rice: Combine water, rice and salt in a small heavy saucepan; bring to a boil. Cover, reduce heat to maintain a simmer and cook until the rice is tender with a slight bite, 40 to 50 minutes. Drain; you’ll have about 1 1/2 cups cooked rice.
  2. To prepare frittata: About 30 minutes after you start cooking the rice, beat eggs and egg whites in a large bowl with parsley, 1/4 teaspoon salt, 1/4 teaspoon pepper and nutmeg.
  3. Position rack in upper third of oven; preheat broiler.
  4. Heat oil in a 10-inch ovenproof skillet, preferably cast-iron, over medium heat. Add onion and the remaining 1/4 teaspoon each salt and pepper; cook, stirring, until softened, about 3 minutes. Stir in rosemary, then add mushrooms and cook, stirring frequently, until they release their liquid and the pan is dry, 6 to 8 minutes. Reduce heat to medium-low; stir in the rice.
  5. Pour the reserved egg mixture evenly over the rice and vegetables. Partially cover and cook until set around the edges, about 5 minutes. Sprinkle with Parmesan and prosciutto. Place the pan under broiler and broil until the eggs are set and the top is nicely browned, about 2 minutes. Let stand for 5 minutes before serving.

Nutrition

Per serving : 210 Calories; 9 g Fat; 3 g Sat; 3 g Mono; 190 mg Cholesterol; 18 g Carbohydrates; 17 g Protein; 2 g Fiber; 681 mg Sodium; 424 mg Potassium

1 Carbohydrate Serving

Exchanges: 1 starch, 2 medium-fat protein

Tips & Notes