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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.
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Ingredients
For 6 Serving(s)
mushroom-and-wild-rice-frittata
- 2 c water
- 1/2 c wild rice
- 6 eggs
- 1/2 t salt
- 1/2 t black pepper
- 1/4 t nutmeg
- 2 t olive oil
- 1 c red onion
- 1 T rosemary
- 1 lb mushrooms
- 1/2 c parmesan
- 2 oz prosciutto
Mushroom and Wild Rice Frittata Directions
- 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.