Spinach-Prosciutto Frittata

• 5 eggs, slightly beaten
• 3/4 c. skim milk
• 2 oz. prosciutto, sliced into thin strips
• 1 c. packed baby spinach leaves, sliced into thin strips
• 4 T. crumbled goat cheese

In a small bowl, whisk the eggs and milk together -- adding salt and pepper to taste. Add the prosciutto and spinach and pour into a heated nonstick skillet. Cook over medium heat by lifting the edges of the egg mixture frequently to allow uncooked egg to slide to the bottom of the skillet.

When the egg mixture is nearly entirely set, sprinkle the top of the mixture with the goat cheese and finish the dish under the broiler. The frittata is done when the egg mixture is set and the goat cheese is slightly browned.

• Yields: 4 servings
• Preparation Time: 15 minutes