Name: Roman Frittata with Prosciutto, Spinach and Mushrooms
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 3 tbsp Colavita Extra Virgin Olive Oil; 1 cup chopped red bell pepper; 3 ½ oz shiitake mushrooms, stemmed, caps sliced; 1 cup fresh spinach leaves, shredded; 4 oz thinly sliced, chopped prosciutto or ham, cut into ¼ inch dice; 7 eggs; salt and pepper to taste; 2 extra sharp cheddar cheese, grated; 1 tbsp chopped fresh chives

This is the perfect breakfast for weekends, then the leftovers are a healthy, easy, and delicious grab-and-go breakfast for the rest of your week

3 tbsp Colavita Extra Virgin Olive Oil

1 cup chopped red bell pepper

3 ½ oz shiitake mushrooms, stemmed, caps sliced

1 cup fresh spinach leaves, shredded

4 oz thinly sliced, chopped prosciutto or ham, cut into ¼ inch dice

7 eggs

salt and pepper to taste

2 extra sharp cheddar cheese, grated

1 tbsp chopped fresh chives

Heat oven to 350 degrees F.

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.

Whisk eggs, salt and pepper in large bowl; blend in 1½ 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.

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.