Preparation:

Heat oven to 350 degrees F.

1. Heat olive oil in large nonstick skillet over medium--high heat until hot. Add red pepper and mushrooms. Saute until tender, about 5 minutes; stir occasionally. Add spinach and prosciutto, cook 1 minute longer.  2. Whisk eggs, salt and pepper in large bowl; blend in 1 1/2 cups cheese. Pour egg mixture into skillet, stir once and flatten mixture evenly with back of spatula. Cook over medium heat 2 minutes or until eggs are set.  3. Bake in a preheated 350 degree oven for 13 minutes or until center is set. Loosen edges and bottom of frittata with flexible spatula. Slide out onto platter. Sprinkle with remaining cheese and chives. Cut into wedges.
Per Serving: 347 Calories; 27g Fat (11g Sat, 11g Mono, 2g Poly); 23g Protein; 4g Carbohydrate; 1g Dietary Fiber; 300mg Cholesterol; 1008mg Sodium.  Food Exchanges: 3 lean Meat; 1/2 Vegetable; 3 1/2 Fat.