Reduce the heat to medium and pour the egg mixture into the skillet. Cook, without stirring, until just the surface is runny, about 7 minutes. Before serving, run a knife around the edge of the frittata to loosen. Serve at once by slicing into 4 wedges. Makes 4 servings.
Prosciutto is available from the deli.
If you can't find it, substitute Virginia-baked ham sliced on the thinnest setting and add salt to taste. Beverly Mills is a former food editor at the Miami Herald. Alicia Ross is a former food columnist for the Raleigh News and Observer. They have been living the desperate life for the last nine years.