Mushroom & Wild Rice Frittata

Ingredients

Wild Rice

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

Frittata

• 5 large eggs
• 2 large egg whites
• 2 tablespoons chopped fresh parsley
• 1/2 teaspoon salt, divided
• 1/2 teaspoon freshly ground pepper, divided
• 1/4 teaspoon ground nutmeg
• 2 teaspoons extra-virgin olive oil
• 1 cup chopped red onion
• 1 tablespoon minced fresh rosemary or 1 teaspoon dried
• 1 pound mixed mushrooms (cremini, white button, shiitake), sliced
• 1/2 cup finely shredded Parmesan cheese
• 4 thin slices prosciutto (about 2 ounces), chopped 

Preparation

1. To prepare wild rice: Combine water, rice and salt in a small heavy saucepan; bring to a boil. Cover, reduce heat to maintain a simmer and cook until the rice is tender with a slight bite, 40 to 50 minutes. Drain; you’ll have about 1 1/2 cups cooked rice.
2. To prepare frittata: About 30 minutes after you start cooking the rice, beat eggs and egg whites in a large bowl with parsley, 1/4 teaspoon salt, 1/4 teaspoon pepper and nutmeg.
3. Position rack in upper third of oven; preheat broiler.
4. Heat oil in a 10-inch ovenproof skillet, preferably cast-iron, over medium heat. Add onion and the remaining 1/4 teaspoon each salt and pepper; cook, stirring, until softened, about 3 minutes. Stir in rosemary, then add mushrooms and cook, stirring frequently, until they release their liquid and the pan is dry, 6 to 8 minutes. Reduce heat to medium-low; stir in the rice.
5. Pour the reserved egg mixture evenly over the rice and vegetables. Partially cover and cook until set around the edges, about 5 minutes. Sprinkle with Parmesan and prosciutto. Place the pan under broiler and broil until the eggs are set and the top is nicely browned, about 2 minutes. Let stand for 5 minutes before 

Recipes found at: http://www.eatingwell.com/recipes/mushroom_wild_rice_frittata.html