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October 28, 2012

Mushroom & Wild Rice Frittata

A lot of my recipes on here are usually pretty simple and easy to make. I'll admit this one does take a little more time and needs quite a few ingredients too. But in the end it is well worth it. It's packed full of veggies and tons of different flavors. It also makes enough for 6 people which is a lot if you think about it. Even though it will take some time I'm sure you will enjoy it.

  • Wild Rice
    • 2 cups water 
    • 1/2 cup wild rice (see Note), rinsed 
    • 1/8 teaspoon salt 
  • Frittata 
    • 5 large eggs
    • 2 large egg whites
    • 2 tablespoons chopped fresh parsley
    • 1/2 teaspoon salt, divided
    • 1/2 teaspoon freshly ground pepper, divided
    • 1/4 teaspoon ground nutmeg
    • 2 teaspoons extra-virgin olive oil
    • 1 cup chopped red onion
    • 1 tablespoon minced fresh rosemary or 1 teaspoon dried
    • 1 pound mixed mushrooms (cremini, white button, shiitake), sliced
    • 1/2 cup finely shredded Parmesan cheese
    • 4 thin slices prosciutto (about 2 ounces), chopped

Makes: 6 Servings
Active Time: 45 Minutes
Total Time: 1 Hour  

  1. 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. 
  2. 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. 
  3. Position rack in upper third of oven; preheat broiler. 
  4. 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. 
  5. 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.


Cindy DG said...

Thanks for linking up, this sounds SO yummy! Is this an original recipe? YUMMMY!! :) :) Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! :) We had 101 awesome recipes! What a great resource we are creating!! Cindy from

The winner of the Domata prize pack will be announced Thursday at the party!

Taylor Miller said...

You're welcome! And this is a recipe that I changed myself so it's not technically an original. But it definitely tastes good!!

Cindy Gordon said...

Very cool! Isn't it fun to adapt recipes!! Your site is growing so nicely! You do a fantastic job! :) :)

Taylor Miller said...

Yea, changing recipes to make them gluten-free is one of my favorite things to do while cooking! Thanks again!

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