Breakfast Wild Rice & 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.
Yield
2 servingsPrep
15 minCook
55 minReady
70 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
|
| ⅛ | teaspoon |
nutmeg
ground |
|
| 1 ¼ | teaspoon |
vegetable oil
or olive oil |
|
| ¾ | cup |
onions
chopped |
|
| ½ | teaspoon |
rosemary leaves
dried |
|
| ½ | pound |
mushrooms
any kind or mixed, sliced |
|
| ⅓ | cup |
Parmesan cheese
|
|
| 2 | slices |
prosciutto
very thin, chopped, aabout 1 ounce |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| For the wild rice: | |||
| 237 | ml |
water
|
|
| 59 | ml |
wild rice
|
|
| 1 | pinch |
salt
|
*
|
| For the frittata: | |||
| 3 | large |
eggs
or you can use 2 eggs and 1 egg white |
|
| 19 | ml |
parsley leaves
freshly chopped |
|
| 1.3 | ml |
salt
divided |
|
| 1.3 | ml |
black pepper
freshly ground, divided |
|
| 0.6 | ml |
nutmeg
ground |
|
| 6.3 | ml |
vegetable oil
or olive oil |
|
| 177 | ml |
onions
chopped |
|
| 2.5 | ml |
rosemary leaves
dried |
|
| 226.8 | g |
mushrooms
any kind or mixed, sliced |
|
| 79 | ml |
Parmesan cheese
|
|
| 2 | slices |
prosciutto
very thin, chopped, aabout 1 ounce |
*
|
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.
