Breakfast Wild Rice & Mushroom Frittata

Directions

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, ⅛ teaspoon of the salt, ⅛ 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 ovenproof skillet.

Add onion, remaining ⅛ 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.