Mushroom & Wild Rice Frittata

YIELD: 6 servings

INGREDIENTS

Wild Rice:

• 2c. water
• 1/2c. wild rice, rinsed
• 1/8tsp. salt

Frittata:

• 5 large eggs
• 2 large egg whites
• 2Tb. chopped fresh parsley
• 1/2tsp. salt
• 1/2tsp. ground pepper
• 1/4tsp. ground nutmeg
• 2tsp. EV Olive Oil
• 1c. chopped red onion
• 1Tb. minced fresh rosemary (or 1tsp. dried)
• 1lb. mixed mushrooms, sliced
• 1/2c. shredded parmesan cheese

DIRECTIONS

To Prep Wild Rice: Combine water, rice, and salt in small heavy saucepan; bring to a boil. Cover, reduce heat to maintain a simmer and cook until rice is tender with a slight bite, 40-50 min. Drain.

To Prep Frittata: About 30 min. after you start cooking the rice, beat eggs and egg whites in a large bowl with parsley, 1/4tsp. salt, 1/4tsp. black pepper, and nutmeg.

Position rack in upper 1/3 of oven, preheat broiler.

Heat oil in a 10in. ovenproof skillet, preferably cast-iron over med. heat. Add onion and the remaining 1/4tsp. each salt and pepper; cook, stirring, until softened, about 3 min. Stir in rosemary, then add mushrooms and cook, stirring frequently, until they release their liquid and the pan is dry, 6-8 min. Reduce heat to med.-low; stir in the rice.

Pour the egg mixture evenly over the rice and vegetables. Partially cover and cook until set around the edges, about 5 min. Sprinkle with parmesan. Place pan under broiler and broil until the eggs are set and the top is nicely browned, about 2 min. Let stand 5 min. before serving.

NUTRITIONAL INFORMATION

210 cal; 9g. fat; 18g. carb; 17g. protein; 2g. fiber