Mushroom and Wild Rice Frittata

Serving size:
 6 Servings


    • 2 c
    • water
    • 1⁄2 c
    • wild rice
    • 6
    • eggs
    • 1⁄2 t
    • salt (divided)
    • 1⁄2 t
    • black pepper (divided)
    • 1⁄4 t
    • nutmeg
    • 2 t
    • olive oil
    • 1 c
    • red onion (chopped)
    • 1 T
    • rosemary (fresh, minced)
    • 1 lb
    • mushrooms (cremini, white button, and/or shiitake, sliced)
    • 1⁄2 c
    • parmesan (finely shredded)
    • 2 oz
    • prosciutto (thinly sliced, about 4 slices, chopped)
1 hour
Ready in
1 hour


This frittata is packed with a flavorful medley of ingredients and is perfect for weekend brunch. The chewy wild rice is an unusal but satisfying addition.

Adapted from


In a small, heavy saucepan, combine the water, wild rice, and a pinch of salt over medium-high heat. Bring to a boil, stir, reduce heat, and cover. Cook until rice is tender, about 40-50 minutes. Drain and set aside.

About 30 minutes after you've started cooking the rice, beat eggs in a large bowl. Stir in the parsley, 1/4 tsp of the salt, 1/4 tsp of the pepper, and nutmeg. 

Preheat broiler and place the rack in upper third of oven.

In a heavy, oven-proof skillet, heat the olive oil over medium heat. Add the onion and remaining salt and pepper. Saute for 3-4 minutes, until onion has softened. Add the rosemary and mushrooms and cook, stirring well, until the mushrooms release their liquid and the pan is dry, 6-8 minutes. Reduce heat to medium-low, and stir in the rice.

Pour the egg mixture into the skillet and partially cover. Cook until the edges are set, about 5 minutes. Sprinkle with the Parmesan and prosciutto. Place the skillet under the broiler and broil until the top is nicely browned, about 2 minutes. Allow to sit for 5 minutes before serving.                                                                                                     



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