Mushroom And Prosciutto Frittata

Total Time: 24 mins Preparation Time: 10 mins Cook Time: 14 mins

Ingredients

• Servings: 4
• cooking spray
• 1/2 cup onion, thinly sliced
• 1/3 cup green peppers or 1/3 cup red pepper, chopped
• 1 (6 ounce) package sliced portabella mushrooms, 1/2 inch thick
• 1/2 cup prosciutto, slivered
• 8 eggs
• 1/4 cup water
• salt
• pepper
• 1/4 cup fresh parsley, chopped

Recipe

• 1 spary a nonstick skillet with cooking spray. saute onion, pepper, mushrooms and prosciutto over medium heat until tender; set aside.
• 2 spray a 10-inch nonstick skillet with cooking spray.
• 3 beat eggs with water, season with salt and pepper. stir in parsley and vegetable-prosciutto mixture. pour into skillet and lower heat to medium-low. as mixture sets at the edges, with spatula, gently lift cooked portion to allow uncooked egg to flow underneath. cook until bottom is set and the top is almost set, about 4 minutes.
• 4 cover with lid or foil for 2-3 minutes or until egg are set. cut into wedges and serve.