Mushroom Shallot Fritatta

• 1 tbsp. light butter
• 4 shallots, minced
• 8 oz. sliced mushrooms, minced
• 1/2 tsp. dried thyme
• 1 tsp. lightly dried parsley
• salt & freshly ground black pepper
• 3 eggs
• 3/4 cup egg whites
• 1 tbsp. reduced fat milk
• 1/4 cup grated parmesan cheese

Preheat oven to 350F.

Heat a 12 inch skillet over medium heat, add the butter and let melt, coating the pan.  Add the shallots and cook until translucent and golden, about 4 minutes.  Add the mushrooms to the pan, season with salt and freshly ground black pepper.  Season with thyme and parsley, stir everything to mix well and continue to cook about 2 more minutes.

Meanwhile, in a medium bowl, whisk together the eggs, egg whites, milk and parmesan.

Pour the eggs into the skillet, covering the mushroom shallot mixture.  Allow to cook until the edges are set, about 2 minutes.  Transfer the skillet to the oven and cook for about 12 minutes, until the frittata is cooked through, where a knife inserted comes out clean.

Slice into 6 pieces and enjoy!  Each slice yields 88 calories, 5 grams fat, 4 carbs, 7 grams protein.