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.
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
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
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:
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.
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!
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