Instructions:
Spray a non-stick skillet with cooking spray. Saute onion, peppers, mushrooms and prosciutto over medium heat until tender; set aside.

Spray a 10-inch (25 cm) non-stick skillet with cooking spray.

Beat eggs with water; season with salt and pepper. Stir in parsley and vegetable-prosciutto mixture. Pour into skillet and lower heat to medium-low. As mixture sets at the edges, with spatula, gently lift cooked portion to allow uncooked egg to flow underneath. Cook until bottom is set and the top is almost set, about 4 minutes.

Cover with lid or foil for 2 to 3 minutes or until eggs are set.

Cut into wedges to serve.

Makes 4 servings.

Preparation time: 10 minutes
Cooking: 14 minutes

Nutrients per serving:
Calories: 230
Protein: 22 g
Fat: 13 g
Carbohydrate: 8 g
Sodium: 900 mg
Fibre: 1 g