Recipes
Home » Recipes » Mushroom & Wild Rice Frittata
Mushroom & Wild Rice Frittata

Recipe Information

Total Time: 1 hour
Servings: 6

Nutritional Information

Per Serving: Calories: 210, Carbohydrates: 18 g., Fat: 9 mg., Saturated Fat: 3 mg., Monounsaturated Fat: 3 mg., Protein: 17 mg., Cholesterol: 190 g., Fiber: 2 g., Postassium: mg., Sodium: 681 mg., Added Sugars: 0 mg.

Categories

, , , , , , ,

Tags

, , , , , , , , ,

Mushroom & Wild Rice Frittata

Ingredients

Wild Rice

  • 2 cups water
  • 1/2 cup wild rice, (see Note), rinsed

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

Preparation

  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.

Tips & Notes

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.

 

Click to Show Comments

Click to Hide Comments

No comments yet.

Recipe Information

Total Time: 1 hour

Servings: 6

Nutritional Information

Per Serving: Calories: 210, Carbohydrates: 18 g., Fat: 9 mg., Saturated Fat: 3 mg., Monounsaturated Fat: 3 mg., Protein: 17 mg., Cholesterol: 190 g., Fiber: 2 g., Postassium: mg., Sodium: 681 mg., Added Sugars: 0 mg.

Categories

, , , , , , ,

Tags

, , , , , , , , ,