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    You are in: Home / Recipes / Mushroom and Prosciutto Frittata Recipe
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    Mushroom and Prosciutto Frittata

    Total Time:

    Prep Time:

    Cook Time:

    24 mins

    10 mins

    14 mins

    Chef mariajane's Note:

    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!!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Spary a nonstick skillet with cooking spray. Saute onion, pepper, mushrooms and prosciutto over medium heat until tender; set aside.
    2. 2
      Spray a 10-inch nonstick skillet with cooking spray.
    3. 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. 4
      Cover with lid or foil for 2-3 minutes or until egg are set. Cut into wedges and serve.

    Ratings & Reviews:

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    Nutritional Facts for Mushroom and Prosciutto Frittata

    Serving Size: 1 (193 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 170.2
     
    Calories from Fat 90
    53%
    Total Fat 10.0 g
    15%
    Saturated Fat 3.1 g
    15%
    Cholesterol 423.0 mg
    141%
    Sodium 145.9 mg
    6%
    Total Carbohydrate 5.7 g
    1%
    Dietary Fiber 1.2 g
    5%
    Sugars 2.7 g
    10%
    Protein 14.0 g
    28%

    The following items or measurements are not included:

    prosciutto

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