Mushroom and Prosciutto Frittata
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Ingredients
cooking spray
1/2 cup thinly sliced onion
1/2 cup chopped green or red pepper
6 oz sliced portobello mushrooms, 1/2 inch (1 cm) thick
1/2 cup slivered prosciutto
8 egg
to taste salt and pepper
1/4 cup chopped fresh parsley
Directions
- Spray a non stick skillet with cooking spray.
- Saute onion, peppers, mushrooms and prosciutto over medium heat until tender; set aside.
- Spray a 10 inch (25 cm) non stick skillet with cooking spray. 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.
- Cover with lid or foil for 2 to 3 minutes or until eggs are set.
- Cut into wedges to serve.