Preheat broiler to 450 degrees Fahrenheit.

To roast peppers:

Split peppers in half lengthwise, through stem end. Remove seeds and membranes

Place peppers on baking sheet, skin side up and place in broiler

Broil until skin blisters and chars, about 6-10 minutes

Remove from broiler and place in bowl and cover bowl with plastic wrap (or simply put peppers in brown paper bag and tightly roll bag closed. Let sit for 15 or 20 minutes. Once peppers have steamed a bit, scrape the skin from the peppers using the back side of a knife. Remove as much of skin as possible – leaving a scattering of dark specks is fine. Chop in ½’’ dice, set aside.

In a large bowl, beat eggs, salt, pepper and basil. Set aside.

Melt 1 tablespoon butter in a large, non-stick skillet

Add prosciutto and cook until it begins to crisp at edges; remove 1-2 tablespoons for garnish

Add scallions, and cook until they begin to wilt, about 2 minutes

Add spinach, let wilt partially, about 1-2 minutes

Add roasted peppers and cheese to eggs in bowl and mix well

Add second tablespoon of butter to skillet

Pour in egg-peppers-cheese mixture

Cook over medium-low flame, letting the eggs set for a minute or two before lifting edge with spatula to let uncooked egg mixture flow beneath cooked eggs

Continue to do this until sides are set, about 2-4 minutes. Center will be loose

Place under broiler (3 inches below heat) and cook until puffed and golden, about 2 minutes

Let cool for about 5-8 minutes, loosen with spatula and slide onto platter

Slice into wedges, sprinkle with reserved crisped prosciutto. Enjoy!