View source for Mushroom & Wild Rice Frittata

YIELD: 6 servings

INGREDIENTS

Wild Rice:
*2c. water
*1/2c. wild rice, rinsed
*1/8tsp. salt

Frittata:
*5 large eggs
*2 large egg whites
*2Tb. chopped fresh parsley
*1/2tsp. salt
*1/2tsp. ground pepper
*1/4tsp. ground nutmeg
*2tsp. EV Olive Oil
*1c. chopped red onion
*1Tb. minced fresh rosemary (or 1tsp. dried)
*1lb. mixed mushrooms, sliced
*1/2c. shredded parmesan cheese


DIRECTIONS

To Prep Wild Rice: Combine water, rice, and salt in small heavy saucepan; bring to a boil.  Cover, reduce heat to maintain a simmer and cook until rice is tender with a slight bite, 40-50 min.  Drain.

To Prep Frittata: About 30 min. after you start cooking the rice, beat eggs and egg whites in a large bowl with parsley, 1/4tsp. salt, 1/4tsp. black pepper, and nutmeg.  

Position rack in upper 1/3 of oven, preheat broiler.

Heat oil in a 10in. ovenproof skillet, preferably cast-iron over med. heat.  Add onion and the remaining 1/4tsp. each salt and pepper; cook, stirring, until softened, about 3 min.  Stir in rosemary, then add mushrooms and cook, stirring frequently, until they release their liquid and the pan is dry, 6-8 min.  Reduce heat to med.-low; stir in the rice.

Pour the egg mixture evenly over the rice and vegetables.  Partially cover and cook until set around the edges, about 5 min.  Sprinkle with parmesan.  Place pan under broiler and broil until the eggs are set and the top is nicely browned, about 2 min.  Let stand 5 min. before serving.

NUTRITIONAL INFORMATION

210 cal; 9g. fat; 18g. carb; 17g. protein; 2g. fiber

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