Green Garden Wild Rice Frittata

Mary Kay LaBrie, Clermont, FL
2016 Wild Rice Recipe Contest Finalist

5 large eggs
2 large egg whites
1 tbsp each chopped: parsley and chives
¼ tsp each: salt and freshly ground black pepper
4 oz pre-sliced mixed mushrooms (shiitake, baby bella, oyster)
½ cup chopped sweet onion
2 tbsp canola oil
1 pkg (10 oz) frozen creamed spinach, prepared as directed on box
1½ cups cooked wild rice
1 tsp low sodium soy sauce
½ cup finely shredded Mozzarella cheese
6 slices bacon, cooked and crumbled
hot sauce, optional

In medium bowl, whisk eggs, egg whites, parsley, chives, salt, and pepper. In ovenproof, non-stick 12-inch skillet, cook mushrooms and onion in oil until softened. Stir in spinach, wild rice, and soy sauce. Pour egg mixture over top. Lightly tent with foil; cook over medium heat 5 minutes, until center sets. Top with cheese; broil 3 minutes until cheese begins to bubble. Let rest 5 minutes, lightly tented. Top with bacon and hot sauce.

Nutrition Facts

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice. Powered by

Recipe compliments of the Minnesota Cultivated Wild Rice Council

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