Mushroom & Wild Rice Frittata

(partial recipe clipped from a magazine, not sure which one)

Wild rice:
2 cups water
1/2 cup wild rice, rinsed
1/8 tsp. salt

Frittata:
6 large eggs
2 Tbsp. chopped fresh parsley
1/2 tsp. salt, divided
1/2 tsp. freshly ground pepper, divided
1/4 tsp. ground nutmeg
2 tsp. olive oil
1 cup chopped red onion
1 Tbsp. minced fresh rosemary or 1 tsp. dried
1 lb. mixed mushrooms (cremini, white button, shiitake), sliced


To prepare wild rice, combine water, rice and salt in a small heavy saucepan; bring to a boil.  Cover, reduce heat to maintain a simmer, and cook until the rice is tender with a slight bite, 40 to 50 minutes.  Drain.

[At this point, I seem to have lost the rest of the recipe as it continued onto another page.  What follows is my own directions:]

Preheat oven to 350F.  Beat the eggs in a large bowl, set aside.  Sautee the remaining ingredients in a cast iron skillet over medium heat.  Once onions and mushrooms are tender, add drained rice, and stir to combine well.  Pour eggs into the skillet.  Remove the skillet from the burner and put into oven.  Bake for about 20 minutes, or until eggs are set.

(Very tasty frittata!)