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Hi! I'm Meghan. I'm glad you stopped by. My hope is whether through food for the body or food for the soul, this blog will encourage and inspire you. One of my loves is to encourage others in their journey. Along with that, I hope to share with you my love for food, fitness, and Jesus!

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Mushroom and Wild Rice Fritatta: A Scrumptious Dinner from EatingWell.com

FoodFood for the Body
December 4, 2011 / By / , , , , / Post a Comment

I LOVE love Eating Well.  I found this recipe online.  Fritattas + Me = Love.  Check it out here.  I made a few changes to the original recipes, and we devoured it!  Made it today, and it’s already gone. :)  It’s a great dinner with some great nutrients.  Next time I’ll double it so we can do leftovers for the next day’s lunch.

Start with brown rice, water and a bit of salt.



Add these to a small pot.  Bring to a boil and simmer on low, covered for 45-50 minutes.

  • 2 cups water
  • 1/2 cup wild rice
  • 1/8 tsp of salt (4 cranks on the salt grinder)

 When there’s only about 15 minutes left, grab 10 eggs.  (recipe calls for 5, but I think it needed more)

Add 7 eggs to the bowl, and 3 egg whites.  Grab these spices.

Add 1/4 tsp of nutmeg.  (kinda blurry)

Add 2 Tbsp of fresh parsley, or 2 tsp of dried parsley.

Now add 1/4 tsp of salt and 1/4 tsp of pepper.  (or a few cranks of each on the grinders)

Beat the eggs.

Now for the veggies.  Chop up a red onion.
The recipe calls for an iron pan, but I didn’t have one.  If you do, use an iron pan to cook the onions.  If not, grab a regular pan and spray it lightly.  Add the onions, season with salt and pepper (1/4 tsp each),  and cook them until soft.
As they are cooking, grab the mushrooms.  From left to right, shitaake, white, and cremini mushrooms.
Chop em up.
Grab some rosemary.  I used fresh, but you can use dried, just make sure you cut it in half.
Chop it up, and add 1 Tbsp to the onions.
Cook on medium for 6-8 minutes, or until the liquid is cooked out.
While it’s cooking, set the oven on broil.  Make sure the rack is moved to the top 3rd of the oven.  (just one up from the center)
Now turn it down to low, and add the cooked rice.
Now add the eggs.  Cover it partially (leave it askew a bit, so some steam can escape), and cook it for about 5 minutes, until the edges are set.  (see the pic below)
Meanwhile, grab the turkey pepperoni.  (the recipe called for proscuitto, but I’m not a fan of it)  I grabbed a stack, about a 1/4 of a cup, but next time I’m going to double it.  Slice it up.
Now add 1/2 cup of parmesan cheese.
Put the pan in the oven.
Keep a close eye on it, since it’s on broil.  Cook it for 5 minutes or so, until it’s browned.
Dish up and enjoy!

Wild Rice

  • 2 cups water
  • 1/2 cup wild rice
  • 1/8 teaspoon salt


  • 7 eggs
  • 3 egg whites
  • 2 Tbsp chopped fresh parsley or 2 tsp of dried
  • 1/2 tsp salt, divided
  • 1/2 tsp freshly ground pepper, divided
  • 1/4 tsp ground nutmeg
  • olive oil spray
  • 1 cup chopped red onion
  • 1 round Tbsp minced fresh rosemary or 1 teaspoon dried
  • 1 pound mixed mushrooms (cremini, white button, shiitake), sliced
  • 1/2-3/4 c. shredded Parmesan cheese
  • 1/2 cup turkey pepperoni, chopped

Until next time!

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