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1
Melt butter in 10-inch skillet over low heat.
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2
Add mushrooms, green pepper and onion.
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3
Saute over medium heat until tender (3 to 4 minutes).
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4
If ham is water cured, microwave for 2 minutes; drain.
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5
Add to skillet; saute 1 minute.
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6
In medium bowl, combine eggs and water.
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7
With electric mixer on high, beat until frothy. Pour into skillet.
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8
Shake skillet vigorously to settle the eggs. Cook over medium heat 3 to 4 minutes.
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9
Lift edge of set egg mixture with a metal spatula, tilt skillet gently toward opening to let uncooked egg to flow underneath.
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10
Repeat at other edge points until there is only a small egg flow.
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11
Cover skillet with 10-inch plate.
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12
Invert plate, mixture, skillet slide mixture back into skillet.
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13
Return to heat.
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14
Sprinkle with cheese; cover.
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15
When cheese is melted, slide frittata onto serving plate.
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16
Serves 4.
