Mushroom and Prosciutto Frittata
Enjoy this frittata for breakfast or brunch with the family. It’s quick to make, and will be gone even faster! Try experimenting with the different varieties of mushrooms for an earthy taste.
- Serves:
- 4
- Prep Time:
- 10 min
- Cook Time:
- 15 min
Ingredients
Nutrition Facts
- Calories
- 199
- Fat
- 12 g
- Saturated Fat
- 4 g
- Trans Fat
- 0 g
- Carbohydrate
- 7 g
- Fibre
- 1 g
- Sugars
- 2 g
- Protein
- 18 g
- Sodium
- 519 mg
- 8 eggs
- ¼ cup ( 60 mL ) water
- ½ cup ( 125 mL ) thinly sliced onion
- ½ cup ( 125 mL ) chopped red pepper
- 1 pkg (170 g) sliced portobello mushrooms (1/2 inch/1 cm thick)
- ¼ cup ( 60 mL ) slivered prosciutto
- ¼ cup ( 60 mL ) chopped fresh parsley
Instructions
-
Whisk eggs and water in medium bowl. Set aside.
-
Spray 10-inch (25 cm) non-stick skillet with cooking spray. Heat skillet over medium heat. Add onion, pepper, mushrooms and prosciutto; cook, stirring frequently, until vegetables are tender.
-
Pour eggs into skillet. As eggs set around edge of skillet, with spatula, gently lift cooked portions to allow uncooked egg to flow underneath. Cook until bottom is set and the top is almost set. Cover with lid until eggs are set, 2 to 3 minutes.
-
Loosen frittata around edge of skillet, then cut into wedges and serve.