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Roman Frittata with Prosciutto, Spinach and Mushrooms

Yields4 ServingsPrep Time15 minsCook Time15 minsTotal Time30 mins

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

Roman Frittata with Prosciutto, Spinach and Mushrooms

 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.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 347
% Daily Value *
Total Fat 27g42%

Saturated Fat 11g56%
Cholesterol 300mg100%
Sodium 1008mg42%
Total Carbohydrate 4g2%
Protein 23g46%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.