Wild Rice Fritatta

This is a fast post for a fast meal.  I made some things that had leftovers that were perfect for a fritatta, though really this is more of a Spanish tortilla, for sake of ease, I`m calling it a fritatta. You can really use anything in a Fritatta. It’s just eggs baked with stuff. Super simple and speedy other than the 45 min or so in the oven. But this took all of 5 min to get prepped.

Since I had leftover wild rice mix from the other day, and the remainder of the creamy mushrooms, it seemed a perfect match. Try it with the wild rice. It is a super health bomb.


What I used:
About a cup and 1/2 of the wild rice pilaf
1 leek
About a cup and 1/2 of mushrooms from the eggs florentine
5 eggs
Sea Salt
A few grates of manchego cheese

Flat leaf parsley to sprinkle on the plate

What I did:
Beat the eggs with a fork in a large bowl. Add the mushrooms, wild rice, and leeks. Mix it up like a batter.


Light oil a baking dish. Pour in the egg mix and pepper the top. Add a small sprinkle of sea salt.

Pop in the oven at 375 for 35 min. That’s it practically.

Make a salad.

Timers up. It is close to done but not totally.


Grate the manchego over it and stick back in the oven for 10 to melt and finish cooking.


Timers up. Is it brown on top? Mines not so I turned on broiler for 3 min. If yours is, take it out.

Timers up and it is crisp on top. Let it sit for 5 min so it sticks a bit less and rests.


Plate it.

Eat it.


One Comment on “Wild Rice Fritatta”

  1. […] pic. I made another wild rice Fritatta yesterday. The recipe is on the site a few weeks back but I am too lazy to link at the moment. This […]

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