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Mushroom & Wild Rice Frittata
Source: © EatingWell Magazine
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Active Time:  45 Minutes
Total Time:  1 Hour
Yield:  6 servings
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.

Make Ahead Tip: Prepare the rice (Step 1), cool and store airtight in the refrigerator for up to 3 days.
RECIPE INGREDIENTS
For Wild Rice:
2 cups  water
1/2 cup  wild rice (see Note), rinsed
1/8 teaspoon  salt
For 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

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.
Mushroom & Wild Rice Frittata Recipe at Cooking.com
DIRECTIONS
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.
Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2010
Part of These Recipe Collections Find Similar Recipes »
Frittatas
Morning Muffins
Nutrition Facts per Serving
Yield: Yield:  6 servings
Calories: 210
Fat, Saturated: 3g
Fiber: 2g
Cholesterol: 190mg
Sodium: 681mg
% Cal. from Fat: 39%
Fat. Total: 9g
Protein: 17g
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