Breakfast Wild Rice and Mushroom Frittata

Ingredients

• 1 cup water
• 1/4 cup wild rice
• 1 pinch salt
• 3 large eggs or you can use 2 eggs and 1 egg white
• 1 1/4 tablespoons parsley leaves freshly chopped
• 1/4 teaspoon salt divided
• 1/4 teaspoon black pepper freshly ground
• divided
• 18 teaspoon nutmeg ground
• 1 1/4 teaspoon vegetable oil or olive oil
• 3/4 cup onions chopped
• 1/2 teaspoon rosemary leaves dried
• 1/2 pound mushrooms any kind or mixed
• sliced
• 13 cup parmesan
• parmigiano-reggiano cheese
• grated
• 2 slices prosciutto very thin
• chopped
• aabout 1 ounce

Instructions

1. For the wild rice:
2. Put water, wild rice and salt in a small sauce pan, bring to a boil.
3. (or you can steam the rice.)
4. Cover and reduce heat to maintain a simmer and cook until rice is tender, bout 45 minutes.
5. Drain, set aside.
6. For the frittata:
7. Once you cook the rice about 30 minutes, begin to eggs in a medium bowl, stir in chopped parsley, 18 teaspoon of the salt, 18 teaspoon of the black pepper and nutmeg.
8. Place the rack in the upper third of the oven, preheat broiler.
9. Meanwhile over medium heat, heat oil in a 8 or 8.5-inch ovenproof skillet.
10. Add onion, remaining 18 teaspoon salt and pepper.
11. Stir often, cook until the onions are softened, 3 to 4 minutes.
12. Add rosemary, then mushrooms, stir often, cook until release liquid and the bottom of pan is dry, about 8 minutes.
13. Then reduce heat to medium low, add the rice in and mix well.
14. Pour the reserved egg mixture evenly over rice and vegetable mixture.
15. Cook until set around the edges, 5 to 6 minutes.
16. Sprinkle Parmesan and prosciutto on top.
17. Put the skillet under broiler and broil until the eggs are set and the top is golden brown, 2 minutes.
18. Cool slightly, then serve warm.