Wild Rice Frittata


1 Cup - Water
0.5 Cup - Wild rice
6 - Large eggs
2 Tablespoon - Fresh flat-leaf parsley, chopped
2 Tablespoon - Chives, finely chopped
1 - Salt and freshly ground black pepper, to taste
0.25 Teaspoon - Ground nutmeg
2 Tablespoon - Olive oil
1 - Small onion, finely chopped
2 - Garlic cloves, finely minced
1 Tablespoon - Fresh rosemary, finely chopped
1 Pound - Wild mushrooms (shiitake, oyster, morel, chanterelle) sliced ¼-in (0.5 cm)
0.25 Cup - Parmesan, finely grated
0.25 Cup - Gruyère, finely grated
0.5 Cup - Prosciutto, chopped


1. In a small saucepan bring wild rice and water to a boil. Lower heat to simmer, cover and cook until rice is tender and slightly chewy, about 45 minutes. Drain remaining water and set aside to cool. Set an oven rack about 5-in (12 cm) from broiler and preheat. In a large bowl, whisk together eggs, parsley, chives, salt, pepper and nutmeg. Set aside.

2. Heat a large 10 to 12-in (25 to 30 cm) heavy ovenproof skillet over medium heat. When hot, add olive oil, then chopped onion. Sauté for 1 minute then add garlic. Season with salt and pepper and cook until onions are translucent, about 3 minutes. Increase heat to mediumhigh and add rosemary, then mushrooms. Stirring frequently, cook until liquid disappears and mushrooms are soft, about 3 minutes.

3. Turn down heat to medium-low and add wild rice. Stir well to mix and until heated through. Pour egg mixture evenly over rice mixture and cook, partially covered, until set around the outside, about 5 minutes. Sprinkle top with cheeses and prosciutto.

4. Transfer skillet to broiler and bake until slightly puffed up, top is golden brown and egg is set, about 2 to 3 minutes. Remove from oven and allow to rest 5 minutes before serving. Cut into wedges and serve.

No of servings: 6

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