Wild Rice, Asparagus, and Goat Cheese Frittata

  • Author: Roz Corieri Paige | La Bella Vita Cucina


  • 2 tablespoons water
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 5 large eggs
  • 4 large egg whites
  • Cooking spray
  • 1 cup (1-inch) slices asparagus (about 1/4 pound)
  • 1 garlic clove, minced
  • 1 cup thinly sliced green onions
  • 1/2 cup halved grape tomatoes
  • 1/2 cup cooked wild rice
  • 1/4 cup thinly sliced fresh basil
  • 1 teaspoon grated lemon rind
  • 1/4 cup crumbled goat cheese


  1. First, one hour before cooking the frittata, prepare the wild rice according to the package directions (bring 4 cups of water and 1 cup of wild rice to a full boil, reduce to low, cover and cook for 30 minutes; turn off heat and let rice sit for another 30 minutes covered).
  2. Preheat oven broiler.
  3. Combine first 5 ingredients, stirring well with a whisk; set aside.
  4. Heat a large nonstick skillet over medium-high heat.
  5. Coat pan with cooking spray.
  6. Add asparagus and garlic, and sauté 2 minutes.
  7. Add onions, and sauté 1 minute or until asparagus is crisp-tender. Add tomatoes, rice, basil, and rind; cook 1 minute or until thoroughly heated.
  8. Reduce heat to medium.
  9. Pat mixture into an even layer in pan; sprinkle with cheese.
  10. Pour egg mixture over rice mixture; cook 4 minutes or until almost set.
  11. Wrap handle of pan with foil; broil 4 minutes or until golden brown and set.