Mushroom and Prosciutto Frittata

Recipe courtesy of EatRight Ontario.

Cooking spray
½ C thinly sliced onion
½ C sliced green or red pepper
6 oz Portobello mushrooms, cut in ½ inch thick slices
½ C chopped prosciutto
8 eggs
¼ C water
2 tbsp chopped fresh parsley
Salt and pepper, to taste

• Spray a 10 inch (25 cm) non-stick skillet with cooking spray. Sauté onion, peppers, mushrooms and prosciutto over medium heat until vegetables are tender.
• Whisk together eggs, water, parsley, salt and pepper.
• Pour egg mixture over vegetable-prosciutto mixture in skillet; lower heat to medium-low. As mixture sets at the edges, with spatula, gently lift cooked portion to allow uncooked eggs to flow underneath. Cook until bottom is set and the top is almost set, about 4 minutes.
• Cover with lid or foil and continue cooking until eggs are set, about 2 or 3 minutes. Cut into wedges to serve.

Makes 4 servings; count each serving as 2 protein.