Pour the reserved egg mixture evenly over the rice and vegetables. Partially cover and cook until set around the edges, about 5 minutes. Sprinkle with Parmesan and prosciutto. Place the pan under broiler and broil until the eggs are set and the top is nicely browned, about 2 minutes. Let stand for 5 minutes before serving.
Make Ahead Tip: Prepare the rice (Step 1), cool and store airtight in the refrigerator for up to 3 days.
Ingredient note: Regular wild rice takes 40 to 50 minutes to cook. To save time, look for quick-cooking varieties, which can be on the table in less than 30 minutes, or instant wild rice, which is done in 10 minutes or less.
210 calories; 8.9 g total fat; 3 g saturated fat; 168 mg cholesterol; 700 mg sodium. 432 mg potassium; 18.2 g carbohydrates; 2.3 g fiber; 3 g sugar; 15.8 g protein; 409 IU vitamin a iu; 5 mg vitamin c; 54 mcg folate; 95 mg calcium; 2 mg iron; 36 mg magnesium;
1 starch, 2 medium-fat protein
This on website called Eating Well go to the link for this recipe here