can this be served at room temperature rather than hot? thank you
Mushroom & Wild Rice Frittata
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.
11 Reviews for Mushroom & Wild Rice Frittata
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.