Wednesday, October 3, 2012


Preparing a creative and healthy meal out of leftovers can be a challenge, but last night it worked out quite well! I had a large amount of wild rice leftover from Saturday night's chicken Marbella dinner (which was delicious). 
Chicken Marbella courtesy of The Silver Palate Cookbook
I also had purchased button mushrooms that were on sale and of course we had our staples like eggs, spinach and Parmesan cheese.

Mushroom and Wild Rice Frittata (adapted from Eating Well)
Roughly 1.5 cups cooked wild rice (I used Uncle Ben's 10 minute rice)
6 large eggs
2 tablespoons chopped fresh parsley
S&P to taste
1/4 teaspoon ground nutmeg
2 teaspoons extra-virgin olive oil
1 chopped onion, small-medium
1 tablespoon minced fresh rosemary or 1 teaspoon dried
8 oz mushrooms (cremini, white button, shiitake), sliced
1 cup fresh spinach
1/2 cup finely shredded Parmesan cheese
Set cooked rice aside and beat eggs in a large bowl with parsley, dash of salt, shake of pepper and nutmeg. Position rack in upper third of oven; preheat broiler. Heat oil in a 10-inch ovenproof skillet, preferably cast-iron, over medium heat. Add onion and bit more salt and pepper; cook, stirring, until softened, about 3 minutes. Stir in rosemary, then add mushrooms and cook, stirring frequently, until they release their liquid and the pan is almost dry, mix in spinach and sauté well. Reduce heat to medium-low; stir in the rice. Pour the reserved egg mixture evenly over the rice and vegetables. Partially cover and cook until set around the edges, about 5 minutes. Sprinkle with Parmesan. Place the pan under broiler and broil until the eggs are set and the top is nicely browned, about 2 minutes. Let stand for 5 minutes before serving.
This frittata makes a delicious dinner or brunch. Serve with salad and a piece of crusty bread - delicious!

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