Scrambled eggs with wild rice and mushrooms

Wonderful scrambled eggs with wild rice and mushrooms of three types are perfect for a late Sunday breakfast and for a light dinner. Do not worry if you have only one type of mushrooms available, Parmesan cheese and ham, rich in flavors and flavor combinations, will make up for this.
To start, prepare rice: take a heavy saucepan, pour in water, salt and add rice, bring to a boil, cover with a lid, turn down the heat and cook rice until it becomes soft and crumbly, 40-50 min.
Now let's start the scrambled eggs, after the rice has boiled, after 30 minutes we will mix the eggs with egg whites and parsley, salt, pepper and do not forget about nutmeg, which will give special notes to the taste.
Turn on the oven so that it warms up.
Heat the oil in a frying pan over medium heat, add the onion, salt, pepper and fry, stirring, until the onion becomes soft, but do not let it burn, about 3 minutes. Only now add rosemary and mushrooms, fry everything, stirring, until all the liquid formed from the mushrooms evaporates, 8 min. Reduce the heat to medium and mix everything with rice. Rice with mushrooms is filled with beaten egg mixture and put on fire, keep for 5 minutes to grab the eggs. Next, turn off the fire, sprinkle the half-cooked scrambled eggs with parmesan and chopped ham. We put the frying pan in the oven and bring it to readiness. If you do not have a frying pan with a removable handle, then you can continue cooking on the fire, covered with a lid. The difference is that our fried eggs will brown in the oven, but not under the lid.

Tip: Rice can be cooked in advance and stored in the refrigerator, but no more than three days. Then it will take little time to cook Scrambled eggs with rice and mushrooms.

Contains: 210 calories; fat - 9g; cholesterol - 190 mg; protein - 17 g; fiber – 2 g; sodium - 681 mg; potassium - 424 mg.