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
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
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.
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.
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.
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!