Mushroom & Wild Rice Frittata

Mushroom & Wild Rice Frittata

11 Reviews
From: EatingWell Magazine, 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.

Ingredients 6 servings

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  • Wild Rice
  • 2 cups water
  • 1/2 cup wild rice (see Note), rinsed
  • 1/8 teaspoon salt
  • Frittata
  • 5 large eggs
  • 2 large egg whites
  • 2 tablespoons chopped fresh parsley
  • 1/2 teaspoon salt, divided
  • 1/2 teaspoon freshly ground pepper, divided
  • 1/4 teaspoon ground nutmeg
  • 2 teaspoons extra-virgin olive oil
  • 1 cup chopped red onion
  • 1 tablespoon minced fresh rosemary or 1 teaspoon dried
  • 1 pound mixed mushrooms (cremini, white button, shiitake), sliced
  • 1/2 cup finely shredded Parmesan cheese
  • 4 thin slices prosciutto (about 2 ounces), chopped

Preparation

  • Active

  • Ready In

  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.
  • Make Ahead Tip: Prepare the rice (Step 1), cool and store airtight in the refrigerator for up to 3 days.
  • Ingredient note: Regular wild rice takes 40 to 50 minutes to cook. To save time, look for quick-cooking varieties, which can be on the table in less than 30 minutes, or instant wild rice, which is done in 10 minutes or less.

Nutrition information

  • Per serving: 210 calories; 9 g fat(3 g sat); 2 g fiber; 18 g carbohydrates; 16 g protein; 54 mcg folate; 168 mg cholesterol; 3 g sugars; 0 g added sugars; 409 IU vitamin A; 5 mg vitamin C; 95 mg calcium; 2 mg iron; 700 mg sodium; 432 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: 1 starch, 2 medium-fat protein

Reviews 11

February 21, 2014
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By: EatingWell User
Liked the recipe, but i got it a little dry while waiting for the top to 'brown. I A little dry, and a little lacking taste....next time less brown on top, more salt and pepper in every step, perhaps a touch more rosemary, and maybe a shot of hot sauce in the egg mix Pros: Healthy Cons: Needed more salt in rice and musroom filling. A shot of hot sauce might help also.
December 23, 2012
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By: Fajah
Delicious Frittata Every now and then we have breakfast for dinner so I chose this recipe and made a few changes. This was the first time making this recipe, so I was nervous. I had all of the ingredients except the wild rice. I substituted with white rice. I'm sure this changes the exchange rate but it was good anyway. Also I wanted to have a little more cheese in the dish (since it was for dinner) so I added about a half a cup of mozzarella cheese when you start to set the dish prior to the broiler. I added another half of cup of mozzarella on top and I halved the amount of parmesan cheese on top. I don't eat pork so I thinly julienne cut turkey bacon for the topping. It was so thin that they crisped up nicely (for turkey bacon). After letting it sit out of the broiler for about 7 to 10 minutes, it was wonderfully set and tasted delightful! It had just the right amount of cheese and the rosemary was refreshing. The mozzarella gave it a more savory taste and the salt of the turkey bacon with the slight crunch made the dish. I served it with garlic mashed potatoes with fresh Roma tomato slices and it was definitely filling for dinner without any complaints! Overall, this dish will be repeated and next time I'll use the wild rice to see which option I like best. Pros: yummy to the tummy, really filling for brunch or a light dinner
July 15, 2012
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By: mnmllasales
Glorified Omelet This is basically a glorified omelet. It takes way too long to make and doesn't taste significantly better. Might be good if you have too much time on your hands..... but even then, eh. Cons: Takes too long
April 04, 2011
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By: nk.chiemelu
A delicious range of flavors I thought this was amazing. I love wild rice and mushrooms and this frittata had so much flavor to it. The parmesan-prosciutto crust was a delightful topping to it but I could have easily made it without and I think it would have been just as great. I will definitely add this to my breakfast/brunch stable of recipes. Pros: Savory nutty well-balanced flavor Cons: The taste of wild rice may not be for everyone, maybe too much rosemary
November 30, 2010
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By: EatingWell User
I have been making this frittatta since I first saw the recipe in the magazine, it has become a family favorite! It is lovely for a brunch and freezes well for leftovers too. I followed the recipe exactly the first time but since then have substituted plain brown rice on occasion as well. I serve it with stuffed tomatoes, YUM!
February 25, 2010
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By: EatingWell User
can this be served at room temperature rather than hot? thank you
February 10, 2010
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By: EatingWell User
I didn't have this type of pan, so I made it in a regular skillet on the stove top. Just give it 3-5 more minutes after you add the cheese and prosciutto. My family loved it! Definitely use 3 types of mushrooms.
February 07, 2010
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By: EatingWell User
this is really delicious and filling. I did not use prosciutto, but turkey bacon, because i don't eat pork but it was great that way too. I had only 2 kinds of mushrooms, but i can see this being really good with chanterelles in the fall. I would make the rice the night before to save time as everything else still takes time as well. I added garlic and rosemary is nicely matched to the rest of the ingredients. Overall looks great and tastes great. Pros: Cons:
January 31, 2010
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By: EatingWell User
Loved this! Delicious! Served with spinach salad with orange slicesl and a glass of white wine. Very nice meal!