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Breakfast Wild Rice and Mushroom Frittata

 
Breakfast Wild Rice and Mushroom Frittata
153

Wild rice, mushroom and egg mixture, sprinkling Parmesan cheese and prosciutto on top, under boiling melted cheese with brown edges prosciutto, there are all the nutrition you need as a breakfast, wild rice gives you extra fiber, a good start of a day.

Yield

2

servings

Prep

15

min

Cook

55

min

Ready

70

min

Trans-fat Free, Good source of fiber
 

Ingredients

For the wild rice:
1 cup water
¼ cup wild rice
1 pinch salt
*
For the frittata:
3 large eggs
or you can use 2 eggs and 1 egg white
1 ¼ tablespoons parsley leaves
freshly chopped
¼ teaspoon salt
divided
¼ teaspoon black pepper
freshly ground, divided
*
teaspoon nutmeg
ground
*
1 ¼ teaspoon vegetable oil
or olive oil
¾ cup onions
chopped
½ teaspoon rosemary leaves
dried
*
½ pound mushrooms
any kind or mixed, sliced
cup Parmesan cheese
2 slices prosciutto
very thin, chopped, aabout 1 ounce
*

Directions

For the wild rice:

Put water, wild rice and salt in a small sauce pan, bring to a boil. (or you can steam the rice.)

Cover and reduce heat to maintain a simmer and cook until rice is tender, bout 45 minutes.

Drain, set aside.

For the frittata:

Once you cook the rice about 30 minutes, begin to eggs in a medium bowl, stir in chopped parsley, ⅛ teaspoon of the salt, ⅛ teaspoon of the black pepper and nutmeg.

Place the rack in the upper third of the oven, preheat broiler.

Meanwhile over medium heat, heat oil in a 8 or 8.5-inch ovenproof skillet.

Add onion, remaining ⅛ teaspoon salt and pepper.

Stir often, cook until the onions are softened, 3 to 4 minutes.

Add rosemary, then mushrooms, stir often, cook until release liquid and the bottom of pan is dry, about 8 minutes.

Then reduce heat to medium low, add the rice in and mix well.

Pour the reserved egg mixture evenly over rice and vegetable mixture.

Cook until set around the edges, 5 to 6 minutes.

Sprinkle Parmesan and prosciutto on top.

Put the skillet under broiler and broil until the eggs are set and the top is golden brown, 2 minutes.

Cool slightly, then serve warm.

 

* not incl. in nutrient facts

Reviews

+4

about 8 years

This is a delicious breakfast recipe, cooked wild rice, sauted mushrooms and eggs, with other seasoning together and melted cheese and prosciutto on top, the flavor was just excellent, if you don't want prosciutto, only sprinkle Parmesan, it is still tasty.

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Nutrition Facts

Serving Size 410g (14.5 oz)
Amount per Serving
Calories 27452% of calories from fat
 % Daily Value *
Total Fat 16g 24%
Saturated Fat 6g 29%
Trans Fat 0g
Cholesterol 332mg 111%
Sodium 669mg 28%
Total Carbohydrate 5g 5%
Dietary Fiber 3g 11%
Sugars g
Protein 42g
Vitamin A 12% Vitamin C 16%
Calcium 25% Iron 15%
* based on a 2,000 calorie diet How is this calculated?

 

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