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Print this Recipe    Italian Frittata

1/2 c Sliced Mushrooms
1 tsp butter or margarine
6 eggs beaten
3 Tbsp skim smilk
1/4 tsp salt
1/8 tsp freshly ground pepper
Pinch of Dried Basil
2 Sprigs Parsley, chopped
2 Tbsp Grated Parmewsan Cheese
1 tsp butter or margarine, melted
1/2 C cooked diced ham
1/2 tsp lemon juice
4 oz. part skim millk mozzarella cheese, cubed

Preheat oven to 450 degrees f.

Saute mushrooms in 1 tsp butter or margarine for 2 to 3 minutes, or until barely tender. Beat eggs with a fork until light and foamy. Add milk, salt, pepper, basil, parsley, and 1 Tbsp. Parmesan Cheese. Mix well.

Spray large (app. 10 inch) skillet (ovenproof) with a non-stick shortening and brush with melted butteror margarine.

Heat skillet until you can put a drop of water onto it and have it almost immediately popand disappear.
br>Pour egg mixture into skillet. Cook over low heat until eggs become set or lightly firm on top.

Sprinkle with mushrooms, ham, remaining parm. cheese, lemon juice, and mozzarella cheese.

Put skillet in oven, and bake until cheese melts - should take about 5 minutes. Serve immediately. Serves 4.

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