Wild rice frittata with mushrooms and crisped prosciutto
Instructions:
- WILD RICE:
- 1 cup water;
- ½ cup wild rice.
- FRITTATA:
- 6 large eggs;
- 2 tablespoons chopped fresh flat-leaf parsley;
- ½ teaspoon fine sea salt;
- ½ teaspoon freshly ground black pepper;
- ¼ teaspoon ground nutmeg;
- 1 tablespoon extra-virgin olive oil;
- 1 cup chopped red onion, cut into ¼-inch dice (about 1 small);
- 1 tablespoon minced fresh rosemary, or 1 teaspoon dried;
- 1 pound mixed mushrooms, such as cremini, white button, or shiitake, halved if large and sliced ¼ inch thick (about 7 cups);
- ½ cup finely grated Parmesan cheese (about 1 ounce);
- 2 ounces chopped prosciutto (about ½ cup).
- To prepare the wild rice, bring the water and rice to a boil in a small heavy-bottomed saucepan. Decrease the heat to maintain a simmer, cover, and cook until the kernels are tender but still slightly chewy, 40 to 50 minutes. Remove from the heat, cover, and steam for 10 to 15 minutes, if you have time. Drain any remaining liquid and set aside to cool.
- While the wild rice is steaming, make the frittata. Position a rack about 4 inches below the heat source and preheat the broiler. In a large bowl, using a large whisk, beat the eggs, the parsley, ¼ teaspoon of the salt, ¼ teaspoon of the pepper, and the nutmeg. Set aside.
- Heat the olive oil over medium heat in a 10-inch cast-iron (or other ovenproof) skillet until shimmering. Add the onion, the remaining ¼ teaspoon salt, and the remaining ¼ teaspoon pepper; cook, stirring, until the onion softens, about 3 minutes. Increase the heat to medium-high; stir in the rosemary, followed by the mushrooms. Cook, stirring frequently, until the mushrooms release their liquid, 3 to 5 minutes. Decrease the heat to mediumlow and stir in the rice to heat through, about 1 minute.
- Pour the egg mixture evenly over the rice and vegetables and cook, partially covered, until set around the edges, about 5 minutes. Sprinkle with the cheese and prosciutto. Place the pan under the broiler and broil until the frittata is puffed, the top is nicely browned, and the eggs are set, 2 to 3 minutes. Transfer to the stove top and let sit for 5 minutes.
- I normally cut the frittata in the pan. But you can loosen the edges by running a metal spatula all around and underneath, and then carefully slide it onto a serving plate. Cut into 6 wedges and serve warm.
- TO GET A HEAD START: The wild rice, as in step 1, can be made ahead. Also, use presliced mushrooms and look for quick-cooking or instant wild rice varieties, which cook in as little as 10 minutes (for sources).
- TO MAKE IT VEGETARIAN: Omit the prosciutto, and boost the amount of Parmesan cheese to ¾ cup if you like.