Ingredients: (Breakfast Wild Rice and Mushroom Frittata)
For the wild rice:
1 cup water
¼ cup wild rice
1 pinch salt
For the frittata:
3 large eggs or you can use 2 eggs and 1 egg white
1 ¼ tablespoons parsley leaves freshly chopped
¼ teaspoon salt divided
¼ teaspoon black pepper freshly ground, divided*
1/8 teaspoon nutmeg ground
1 ¼ teaspoon vegetable oil or olive oil
¾ cup onion chopped
½ teaspoon rosemary leaves dried*
½ pound mushrooms any kind or mixed, sliced
1/3 cup parmesan, parmigiano-reggiano cheese, grated
2 slices prosciutto very thin, chopped, about 1 ounce
Instructions: (Breakfast Wild Rice and Mushroom Frittata)
For the wild rice:
Put water, wild rice and salt in a small sauce pan, bring to a boil. (or you can steam the rice.)
Cover and reduce heat to maintain a simmer and cook until rice is tender, bout 45 minutes.
Drain, set aside.
For the frittata:
Once you cook the rice about 30 minutes, begin to eggs in a medium bowl, stir in chopped parsley, 1/8 teaspoon of the salt, 1/8 teaspoon of the black pepper and nutmeg.
Place the rack in the upper third of the oven , preheat broiler.
Meanwhile over medium heat, heat oil in a 8 or 8.5-inch oven proof skillet.
Add onion, remaining 1/8 teaspoon salt and pepper.
Stir often, cook until the onions are softened, 3 to 4 minutes.
Add rosemary, then mushrooms, stir often, cook until release liquid and the bottom of pan is dry, about 8 minutes.
Then reduce heat to medium low, add the rice in and mix well.
Pour the reserved egg mixture evenly over rice and vegetable mixture.
Cook until set around the edges, 5 to 6 minutes.
Sprinkle Parmesan and prosciutto on top.
Put the skillet under broiler and broil until the eggs are set and the top is golden brown, 2 minutes.
Cool slightly, then serve warm.