Mushroom And Prosciutto Frittata - cooking recipe

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

Preparation

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