Mushroom & Wild Rice Frittata

Name: Mushroom & Wild Rice Frittata
Yield: 6
Ingredients: 2 cups water; 1/2 cup wild rice (see Note), rinsed; 1/8 teaspoon salt; 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

Mushroom & Wild Rice Frittata was pinched from <a href="http://www.eatingwell.com/recipes/mushroom_wild_rice_frittata.html" target="_blank">www.eatingwell.com.</a>

"Packed with a flavorful medley of chewy wild rice and three kinds of mushrooms, this satisfying frittata is perfect for Sunday brunch. Don’t worry if you can only find one kind of mushroom—the richly aromatic top of baked Parmesan and crisp prosciutto will make up for it...."

INGREDIENTS

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2 cups water

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1/2 cup wild rice (see Note), rinsed

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1/8 teaspoon salt

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5 large eggs

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2 large egg whites

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2 tablespoons chopped fresh parsley

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1/2 teaspoon salt, divided

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1/2 teaspoon freshly ground pepper, divided

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1/4 teaspoon ground nutmeg

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2 teaspoons extra-virgin olive oil

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1 cup chopped red onion

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1 tablespoon minced fresh rosemary or 1 teaspoon dried

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1 pound mixed mushrooms (cremini, white button, shiitake), sliced

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1/2 cup finely shredded Parmesan cheese

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4 thin slices prosciutto (about 2 ounces), chopped

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