Recipes
Mushroom and Prosciutto Frittata
A frittata is a fantastic dish for using up fresh ingredients, and this version highlights the savoury taste of mushrooms alongside crispy prosciutto. With minimal fuss, it comes together quickly, offering a warm and hearty option that’s a hit at any brunch table or lazy weekend breakfast.
Serves
4
Prep Time
10 min
Cook Time
15 min
Print RecipeIngredients
- 8 eggs
- ¼ cup (60 mL) water
- ½ cup (125 mL) thinly sliced onion
- ½ cup (125 mL) chopped red pepper
- 1 pkg (170 g) sliced portobello mushrooms (1/2 inch/1 cm thick)
- ¼ cup (60 mL) slivered prosciutto
- ¼ cup (60 mL) chopped fresh parsley
Instructions
- Step 1
Whisk eggs and water in medium bowl. Set aside.
- Step 2
Spray 10-inch (25 cm) non-stick skillet with cooking spray. Heat skillet over medium heat. Add onion, pepper, mushrooms and prosciutto; cook, stirring frequently, until vegetables are tender.
- Step 3
Pour eggs into skillet. As eggs set around edge of skillet, with spatula, gently lift cooked portions to allow uncooked egg to flow underneath. Cook until bottom is set and the top is almost set. Cover with lid until eggs are set, 2 to 3 minutes.
- Step 4
Loosen frittata around edge of skillet, then cut into wedges and serve.
Nutrition Facts
| Per serving | |
|---|---|
| Calories | 199 |
| Fat | 12 g |
| Saturated Fat | 4 g |
| Trans Fat | 0 g |
| Carbohydrate | 7 g |
| Fibre | 1 g |
| Sugars | 2 g |
| Protein | 18 g |
| Sodium | 519 mg |
