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.

Maria Speck
Source: EatingWell Magazine, January/February 2010


Recipe Summary

1 hr


Wild Rice


Instructions Checklist
  • 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.

  • 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.


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; protein 15.8g; carbohydrates 18.2g; dietary fiber 2.3g; sugars 3.3g; fat 8.9g; saturated fat 3g; cholesterol 168.2mg; vitamin a iu 408.6IU; vitamin c 5.3mg; folate 54.4mcg; calcium 94.9mg; iron 1.8mg; magnesium 36.2mg; potassium 432.1mg; sodium 700.3mg; thiamin 0.1mg.

Reviews (4)

Read More Reviews
12 Ratings
  • 5 star values: 10
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
This is an awesome recipe. It takes awhile to get it ready so not appropriate for busy mornings but well worth the effort. Read More
Rating: 5 stars
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: Read More
Rating: 2 stars
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 Read More
Rating: 3 stars
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 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. Read More
Rating: 5 stars
Great taste; great texture. I omitted the prosciutto to make it vegetarian. Great dish for a brunch. Read More
Rating: 5 stars
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. Read More
Rating: 5 stars
Loved this! Delicious! Served with spinach salad with orange slicesl and a glass of white wine. Very nice meal! Read More
Rating: 5 stars
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 Read More
Rating: 5 stars
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 Read More