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1
For the wild rice:
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Put water, wild rice and salt in a small sauce pan, bring to a boil.
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(or you can steam the rice.)
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Cover and reduce heat to maintain a simmer and cook until rice is tender, bout 45 minutes.
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Drain, set aside.
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6
For the frittata:
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Once you cook the rice about 30 minutes, begin to eggs in a medium bowl, stir in chopped parsley, 18 teaspoon of the salt, 18 teaspoon of the black pepper and nutmeg.
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Place the rack in the upper third of the oven, preheat broiler.
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9
Meanwhile over medium heat, heat oil in a 8 or 8.5-inch ovenproof skillet.
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Add onion, remaining 18 teaspoon salt and pepper.
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Stir often, cook until the onions are softened, 3 to 4 minutes.
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Add rosemary, then mushrooms, stir often, cook until release liquid and the bottom of pan is dry, about 8 minutes.
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Then reduce heat to medium low, add the rice in and mix well.
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14
Pour the reserved egg mixture evenly over rice and vegetable mixture.
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Cook until set around the edges, 5 to 6 minutes.
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16
Sprinkle Parmesan and prosciutto on top.
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Put the skillet under broiler and broil until the eggs are set and the top is golden brown, 2 minutes.
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18
Cool slightly, then serve warm.
