This frittata is packed with a flavorful medley of ingredients and is perfect for weekend brunch. The chewy wild rice is an unusal but satisfying addition.
|1⁄2 c||wild rice|
|1⁄2 t||salt (divided)|
|1⁄2 t||black pepper (divided)|
|2 t||olive oil|
|1 c||red onion (chopped)|
|1 T||rosemary (fresh, minced)|
|1 lb||mushrooms (cremini, white button, and/or shiitake, sliced)|
|1⁄2 c||parmesan (finely shredded)|
|2 oz||prosciutto (thinly sliced, about 4 slices, chopped)|
In a small, heavy saucepan, combine the water, wild rice, and a pinch of salt over medium-high heat. Bring to a boil, stir, reduce heat, and cover. Cook until rice is tender, about 40-50 minutes. Drain and set aside.
About 30 minutes after you've started cooking the rice, beat eggs in a large bowl. Stir in the parsley, 1/4 tsp of the salt, 1/4 tsp of the pepper, and nutmeg.
Preheat broiler and place the rack in upper third of oven.
In a heavy, oven-proof skillet, heat the olive oil over medium heat. Add the onion and remaining salt and pepper. Saute for 3-4 minutes, until onion has softened. Add the rosemary and mushrooms and cook, stirring well, until the mushrooms release their liquid and the pan is dry, 6-8 minutes. Reduce heat to medium-low, and stir in the rice.
Pour the egg mixture into the skillet and partially cover. Cook until the edges are set, about 5 minutes. Sprinkle with the Parmesan and prosciutto. Place the skillet under the broiler and broil until the top is nicely browned, about 2 minutes. Allow to sit for 5 minutes before serving.