Mushroom & Wild Rice Frittata

A lot of my recipes on here are usually pretty simple and easy to make. I'll admit this one does take a little more time and needs quite a few ingredients too. But in the end it is well worth it. It's packed full of veggies and tons of different flavors. It also makes enough for 6 people which is a lot if you think about it. Even though it will take some time I'm sure you will enjoy it.

  • Wild Rice
    • 2 cups water 
    • 1/2 cup wild rice (see Note), rinsed 
    • 1/8 teaspoon salt 
  • 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

Makes: 6 Servings
Active Time: 45 Minutes
Total Time: 1 Hour  

  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.
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  1. Thanks for linking up, this sounds SO yummy! Is this an original recipe? YUMMMY!! :) :) Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! :) We had 101 awesome recipes! What a great resource we are creating!! Cindy from

    The winner of the Domata prize pack will be announced Thursday at the party!

  2. You're welcome! And this is a recipe that I changed myself so it's not technically an original. But it definitely tastes good!!

  3. Very cool! Isn't it fun to adapt recipes!! Your site is growing so nicely! You do a fantastic job! :) :)

  4. Yea, changing recipes to make them gluten-free is one of my favorite things to do while cooking! Thanks again!