Mushroom and Prosciutto Frittata |
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Prep Time: 10 Minutes Cook Time: 14 Minutes |
Ready In: 24 Minutes Servings: 4 |
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This is a good breakfast change for a family of four, it only talke a few minutes to make up and a few minutes to cook, and so delicious to eat!! You can change your kind of mushrooms to suit your favorite kind - I did!! Ingredients:
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 |
Directions:
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.
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