Mushroom & Wild Rice Frittata

January/February 2010

Your rating: None Average: 4.1 (67 votes)

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.

"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...
Mushroom & Wild Rice Frittata

11 Reviews for Mushroom & Wild Rice Frittata


can this be served at room temperature rather than hot? thank you

Comments (1)


Fajah wrote 2 years 12 weeks ago

I cooked it in a cast-iron

I cooked it in a cast-iron skillet. I served it warm and it was just great. I waited ten minutes or so before I cut it and it was just fine. My family ate seconds and it had cooled but they said it tasted even better and didn't want to heat it up.


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.


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.


Loved this! Delicious!
Served with spinach salad with orange slicesl and a glass of white wine. Very nice meal!


Great taste; great texture. I omitted the prosciutto to make it vegetarian. Great dish for a brunch.


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