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Roman Frittata




Source of Recipe


Internet


List of Ingredients




3 Tbsp. EXTRA VIRGIN OLIVE OIL
1 cup chopped red bell pepper
3.5 ounces package ****ake mushrooms, stemmed, caps sliced
1 cup fresh spinach leaves, shredded
4 ounces thinly sliced, chopped prosciutto or ham, cut into 1/4 inch dice
7 eggs
salt and pepper to taste
2 cups extra sharp white cheddar cheese. grated
1 Tbsp. chopped fresh chives


Recipe



1. Heat olive oil in large nonstick skillet over medium-high heat until hot. Add red pepper and mushrooms. Saute until tender, about 5 minutes; stir occasionally. Add spinach and prosciutto, cook 1 minute longer.

2. Whisk eggs, salt and pepper in large bowl; blend in 1 1/2 cups cheese. Pour egg mixture into skillet, stir once and flatten mixture evenly with back of spatula. Cook over medium heat 2 minutes or until eggs are set.

3. Bake in a preheated 350 degree oven for 13 minutes or until center is set. Loosen edges and bottom of frittata with flexible spatula. Slide out onto platter. Sprinkle with remaining cheese and chives. Cut into wedges.

Makes 6 servings