Mushroom And Prosciutto Frittata

• 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

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.

cooking spray, onion, green peppers, portabella mushrooms, eggs, water, salt, pepper, fresh parsley

Taken from www.food.com/recipe/mushroom-and-prosciutto-frittata-343056 (may not work)