I have always wanted to try to bake a Frittata, basically a crust-less quiche baked in a skillet, and I thought this week was as good a time as any to try! I had been racking my brain trying to create a unique recipe for The Wild Rice Recipe Contest and I thought what about a Wild Rice Frittata?!
Add some asparagus, portobello mushroom, and gooey cheese and I had a delicious meal for Meatless Monday and {possibly} a winning dish!
{For the contest I entered a slightly different recipe featuring the sponsors,
Sargento and Green Giant’s products}
Wild Rice, Asparagus, and Portobello Frittata
Makes 6 servings
Ingredients
- 1 cup cooked wild rice cooked in vegetable broth
- 1 portobello mushroom chopped
- 1/2 a bundle of asparagus tough ends removed and cut into thirds
- 1 cup shredded Italian mixed cheese
- 1 garlic clove pressed
- 1/2 shallot diced
- 8 eggs beaten
- 2 tbsp olive oil
- salt/cracked black pepper to taste
Instructions
- Preheat oven to 350 degrees.
- Heat a large oven proof skillet (I use a cast iron) over medium heat.
- Add 1 tbsp olive oil to skillet and add mushrooms and asparagus.
- Cook for about 5 minutes, until softened.
- Add garlic, shallot, and salt and pepper along with additional 1 tbsp olive oil if needed.
- Stir and cook for about 3 more minutes until well combined and fragrant.
- Stir in rice and 1/2 cup shredded cheese and mix well.
- Finally pour in beaten eggs and tilt to evenly cover entire skillet. Season again with salt and pepper.
- Sprinkle remaining 1/2 cup cheese evenly over the top.
- Place in the center of the oven and bake for 10-15 minutes until eggs are set.
- Remove from oven and let cool slightly then flip skillet over so frittata slides onto a large plate or cutting board.
- Cut into 6 slices and serve warm with a side salad.
Did you make this Recipe?Tag @flchefnicole or hashtag #fortheloveoffoodblog
I love using hearty, flavorful wild rice in my cooking!
I used two of mine and my daughter’s favorite veggies: asparagus and mushrooms.
Add olive oil to a deep skillet heated over medium. Add chopped portobello and asparagus and saute for a few minutes to soften. Stir in garlic, shallot, and salt and pepper and another tbsp of olive oil and saute until fragrant, about another three minutes.
Fluff your cooked wild rice. I cook mine in vegetable broth for some extra flavor.
Add rice and beaten eggs to the skillet.
Tilt the pan to evenly distribute eggs.
Stir in 1/2 cup cheese and add additional salt and pepper if needed.
Finally add remaining cheese to the top of the frittata and place in the center of the oven to bake.
Bake at 350 degrees for 10-15 minutes or until lightly golden and eggs are set.
Fresh out of the oven and looks delish!
Let cool slightly and then carefully turn skillet upside down and
then flip frittata out onto a plate or cutting board.
I was so happy with how this recipe turned out. The frittata was a beautiful color and you can see all the veggies and rice throughout. It has a hearty and slightly crunchy texture that I loved.
You can serve on either side. The bottom is obviously more golden but looks pretty either way to me!
This is the frittata flipped back over and cut into 6 slices for serving.
Bon Appetit, my friends!
Nice. I'm skipping the Wild Rice Contest.
I see you are in the Vidalia contest. I am too. I also entered Philly Salads, Wisconsin Cheese, and Dole.
This looks so good I had to pin it! 🙂 I like the rice angle – very clever. Can't wait to try it out for Meatless Monday.
With your clear guide lines, I can easily make it. Great job!
It looks so delicious. Definitely going to try this
Wild Rice, Asparagus, and Portobello Frittata its sound so great. The combination of this dish is really amazing.
Thanks a lot for this delicious share.