Pepper and Prosciutto Frittata
6 large eggs
1/4 cup slivered prosciutto
2 tablespoons chopped roasted red peppers
1/3 cup coarsely chopped fresh spinach
1 teaspoon honey
1/4 teaspoon salt
2 tablespoons freshly grated Parmesan cheese
2 tablespoons Extra Virgin Olive Oil
In a medium bowl, beat eggs with a fork or whisk. Stir in the remaining ingredients, except the olive oil. Heat a 9 to 10-inch saute pan over medium heat and add olive oil.
When it is hot enough to make the eggs sizzle, add the egg mixture. Immediately reduce the heat to low and cook over gentle heat, uncovered, until the frittata is set but not browned, about 12 to 15 minutes. (The egg mixture in the center of the pan will lose its liquid appearance when set. Take care not to overcook the eggs or they will lose their delicacy.)
To finish cooking, slide the pan under a preheated broiler, 6 inches from the heat, for 1 to 2 minutes, until the top is golden. Use a spatula to loosen the edges and slide the frittata onto a serving plate. Serve warm or cold, cut into wedges. Serves 4
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