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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.