The original recipe from simple products!

INGREDIENTS FOR 6 SERVINGS
FOR WILD RICE:
Water 2 tbsp
Rice 0.5 st
Salt 0.5 tsp
FOR THE EGG:
Eggs 5 pcs
Egg whites 2 pcs
Parsley 2 tbsp
Salt 0.5 tsp
Ground black pepper 0.25 tsp
Nutmeg 0.25 tsp
Olive oil 2 tbsp
Onion 1 pc
Rosemary 1 tbsp
Mushrooms 500 gr
Parmesan 90 gr
Ham 60 gr

COOKING
Wonderful scrambled eggs with wild rice and three types of mushrooms are perfect for a late Sunday breakfast or a light dinner. Don’t worry if you only have one type of mushroom available, the rich aromas and flavor combinations of Parmesan cheese and ham make up for it.
First, let’s prepare the rice: take a heavy saucepan, pour in water, salt and add the rice, bring to a boil, cover with a lid, reduce the heat and cook the rice until it becomes soft and crumbly, 40-50 minutes.
Now let’s start the scrambled eggs, after the rice has boiled, after 30 minutes, mix the eggs with egg whites and parsley, salt, pepper and do not forget about nutmeg, which will give the taste special notes.
Turn on the oven to heat up.
Heat the oil in a skillet over medium heat, add the onion, salt and pepper and sauté, stirring, until the onion is soft but does not burn, about 3 minutes. Only now add rosemary and mushrooms, fry everything, stirring, until all the liquid formed from the mushrooms has evaporated, 8 minutes. Reduce the heat to medium and mix everything with the rice. Pour rice with mushrooms with beaten egg mixture and put on fire, hold for 5 minutes to set the eggs. Next, turn off the heat, sprinkle the half-finished scrambled eggs with parmesan and chopped ham. We put the pan in the oven and bring to readiness. If you do not have a frying pan with a removable handle, you can continue to cook on the fire with a lid on. The difference is that our scrambled eggs will brown in the oven, but not under the lid.

Tip: Rice can be prepared ahead of time and stored in the refrigerator for up to three days. Then it will take little time to cook Fried Eggs with Rice and Mushrooms.
Contains: 210 calories; fat – 9g; cholesterol – 190 mg; protein – 17 gr; fiber – 2 gr; sodium – 681 mg; potassium – 424 mg.