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.
- For the Wild Rice:
- 2 cups water
- 1/2 cup wild rice (see Tip), rinsed
- 1/8 teaspoon salt
- For the 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
FOR THE WILD RICE: Combine the 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.
FOR THE FRITTATA: About 30 minutes after you start cooking the rice, beat the 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 the oil in a 10-inch ovenproof skillet, preferably cast-iron, over medium heat. Add the onion and the remaining 1/4 teaspoon each salt and pepper; cook, stirring, until softened, about 3 minutes. Stir in the rosemary, then add the 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 the Parmesan and prosciutto. Place the pan under the broiler and broil until the eggs are set and the top is nicely browned, about 2 minutes. Let stand for 5 minutes before serving.
Tip: <br>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. <br><br>Make Ahead: Prepare the rice (Step 1), cool and store airtight in the refrigerator for up to 3 days.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
210 calories; 9g total fat; 3g total saturated fat; 190mg cholesterol; 681mg sodium; 0g carbohydrates; 2g fiber; 17g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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