Breakfast Wild Rice and Mushroom Frittata
Wild rice, mushroom and egg mixture, sprinkling Parmesan cheese and prosciutto on top, under boiling melted cheese with brown edges prosciutto, there are all the nutrition you need as a breakfast, wild rice gives you extra fiber, a good start of a day.
|For the wild rice:|
|For the frittata:|
or you can use 2 eggs and 1 egg white
freshly ground, divided
or olive oil
any kind or mixed, sliced
very thin, chopped, aabout 1 ounce
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.