Wild Rice and Vegetable Frittata

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Prep time


Cook time


Ingredients to serve:

This recipe was originally designed for 4 people. Amended serving sizes for 1, 2, 6, and 8 people are intended to serve as general guidance only. Cooking times may need to be adjusted to suit your amended serving size.
  • 2 cup Hinode White & Wild Blend

  • 2 tsp garlic (crushed)

  • 4 cup combined chopped vegetables: red bell pepper, beans, mushrooms, celery, corn and peas

  • 12 Eggs (lightly beaten)

  • 1½ cup parmesean cheese

  • 1 cup milk

  • 12 green shallots (finely chopped)

  • 4 tbsp Fresh Parsley (chopped)

  • 4 tbsp parmesean cheese (grated)

  • 4 slice Bacon (chopped)

  • Salt and Pepper

Photo of Wild Rice and Vegetable Frittata


  • Preheat oven to 350 degrees F.

  • Prepare Hinode White & Wild rice per package instructions.

  • Rinse cooked rice under a fine mesh strainer with cold running water to cool. Drain well.

  • Grease pie plate.

  • Combine rice, garlic, vegetables, eggs, 3/4 cup parmesan, milk, shallots, parsley, salt and pepper in a bowl, mixing well.

  • Pour into pie plate and sprinkle with parmesan and bacon.

  • Bake, uncovered, for 35 minutes or until mixture is firm.

  • Stand 5 minutes before slicing. Serve hot or cold.

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