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Kat's Prosciutto Mushroom Frittata

1 tbs butter or margarine 
1/4 cup sliced green onions, including some tender green tops 
1/4 cup chopped Prosciutto (about 2 ounces) 
2 ounces chopped mushrooms (3/4 cup) 
6 eggs 
1 tbs dry white wine 
1 tbs chopped fresh basil, or 1/2 tesp dried basil 
3 tbs chopped fresh parsley 
Freshly ground pepper 
1/4 cup shredded mozzarella cheese 

In a large ovenproof skillet over medium heat, melt butter. Add green onions, Prosciutto and mushrooms and sauté until Prosciutto is crisp and vegetables are tender, about 5 minutes. Preheat broiler. In a medium bowl, whisk together eggs, wine, basil, parsley and pepper to taste. Pour egg mixture over vegetable-prosciutto mixture. Reduce heat to medium-low, cover and cook until eggs are set and top is almost dry, 10 to 12 minutes. Sprinkle with cheese. Broil until frittata is puffy and cheese is melted, about 1 minute. Cut into wedges and serve from skillet, or slide the whole frittata onto a warm plate

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