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Mushroom Rice Frittata
By Serves 4

Frittatas are basically an upside down omelet. Feel free to add other ingredients and eat whenever you like. It's not just for breakfast.

Prep Time: 50m
Cook Time: 20m

1 2 3 4 5



  1. 2 cups water
  2. ½ cup brown rice
  3. teaspoon salt
  4. 5 large eggs
  5. 2 large egg whites
  6. 2 Tablespoons chopped fresh parsley
  7. ½ teaspoon salt, divided
  8. ½ teaspoon freshly ground pepper, divided
  9. ¼ teaspoon ground nutmeg
  10. 2 teaspoons extra-virgin olive oil
  11. 1 cup chopped red onion
  12. 1 pound sliced shitake mushrooms
  13. ½ cup finely shredded Fontina cheese
  14. 4 thin slices ham

You may also need:

A Pot, Bowl, Oven, Skillet, Spoon

Step 1:

To prepare rice: Combine water, rice and salt in a small heavy saucepan; bring to a boil. Cover, reduce heat to maintain a simmer and cook until the rice is tender with a slight bite, 40 to 50 minutes. Drain if there is any liquid remaining. Let cool.

Step 2:

To prepare frittata: While rice is cooking, beat eggs and egg whites in a large bowl with parsley, 1/4 teaspoon salt, 1/4 teaspoon pepper and nutmeg.

Step 3:

Heat oil in a 10-inch non stick skillet with a oven safe handle, over medium heat. Add onion and the remaining 1/4 teaspoon each salt and pepper; cook, stirring, until softened, about 3 minutes. Stir inmushrooms and cook, stirring frequently, until they release their liquid and the pan is dry, 6 to 8 minutes. Reduce heat to medium-low; stir in the cooked rice.

Step 4:

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 fontina cheese and ham. Place the pan under broiler and broil until the eggs are set and the top is nicely browned, about 2 minutes. Sprinkle with fresh basil and serve.

All recipes, notes, or comments contained within the Recipes section of the Smart Living Network are the views or opinions of individual users and do not reflect, in any way, the views or opinions of HelloLife LLC.


Big Dave from SLN says:
The flavors work really well together, but mine came out "rustic" (falling apart). Probably not the recipe's fault though, as I just cooked on the stovetop instead of broiling at the end.

Sue says:
Rustic is a perfect way to describe recipes that don't come out they way you want. I once had a pie fall apart and ended up calling it a rustic tart!

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