Mushroom and Prosciutto Frittata

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!!

• Ready In: 24 mins
• Serves: 4

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.