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. Source: EatingWell Magazine, January/February 2010

Maria Speck
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Ingredients

Wild Rice

Frittata

Directions

  • 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.

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  • 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.

  • Position rack in upper third of oven; preheat broiler.

  • 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.

  • 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.

Tips

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 Facts

210 calories; 8.9 g total fat; 3 g saturated fat; 168 mg cholesterol; 700 mg sodium. 432 mg potassium; 18.2 g carbohydrates; 2.3 g fiber; 3 g sugar; 15.8 g protein; 409 IU vitamin a iu; 5 mg vitamin c; 54 mcg folate; 95 mg calcium; 2 mg iron; 36 mg magnesium;

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