Eggs can get a little boring.  During the week I tend to eat a lot of scrambled and fried eggs.  When the weekend rolls around I like to do something different and special.  Frittatas are a great way to take eggs up a notch.  They may look intimidating but they are really quite simple!  Taking the extra time and effort is so worth it!

Ingredients

• 8 eggs
• 1 tomato, diced and seeded (I used roma)
• 1/2 onion,  diced
• spinach, 1 large handful
• prosciutto, several slices
• 1/4 lemon
• olive oil
• salt & pepper

Details

1. Set the oven to top broil.
2. In a mixing bowl whisk the eggs.  Add a bit of salt and pepper.
3. Heat a large oven-safe skillet over medium heat.  (I like to use my cast iron skillet.)  Add enough olive oil to nicely coat the bottom.  I roll the skillet around a bit to coat the sides as well.
4. When the oil is hot add the onions and tomato stirring until softened.
5. Add the spinach to the skillet tearing it as you go.  Let it wilt, about 30 seconds.
6. Add the eggs, spreading them in the skillet evenly.  Cook without stirring to let the eggs set on the bottom.  After 3-4 minutes the eggs should be nearly set.  The top should still appear wet.
7. Remove from heat and add the proscuitto.  I tear it a bit as I go so ensure that pieces are close to bite size.
8. Squeeze the lemon over the skillet to sprinkle the dish with juice.
9. Broil 4-6 inches from the heat for just a couple of minutes.  Watch it carefully, it will cook very quickly!  When it is golden brown and looks delicious it is ready.
10. Cut into slices and serve hot.  Enjoy!

Store the leftovers (If you have any!) in the fridge.

*In a pinch, you can eat a cold slice.  If you are in a hurry and need to get out of the door it is a great high protein option!