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Cremini Mushroom Frittata With Prosciutto And Fontina

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brunch gluten free low carb nut free mothers' day breakfast


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2 tablespoons unsalted butter

2 tablespoons olive oil

1 1/4-inch-thick slice prosciutto, cut into 1/4 inch cubes

12 cremini mushrooms, sliced 1/4 inch thick

freshly ground black pepper to taste

8 large eggs

1/2 cup grated italian fontina cheese

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