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!!
My Private Note
Units: US | Metric
- 1Spary a nonstick skillet with cooking spray. Saute onion, pepper, mushrooms and prosciutto over medium heat until tender; set aside.
- 2Spray a 10-inch nonstick skillet with cooking spray.
- 3Beat 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.
- 4Cover with lid or foil for 2-3 minutes or until egg are set. Cut into wedges and serve.
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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
- Total Fat 10.0 g
- Saturated Fat 3.1 g
- Cholesterol 423.0 mg
- Sodium 145.9 mg
- Total Carbohydrate 5.7 g
- Dietary Fiber 1.2 g
- Sugars 2.7 g
- Protein 14.0 g
The following items or measurements are not included: