• 1 tablespoon unsalted butter
  • 4 shallots, finely chopped
  • ½ pounds mushrooms, finely chopped
  • 2 teaspoons fresh parsley, chopped
  • 1 teaspoon dried thyme
  • Black pepper to taste
  • 3 eggs
  • 5 large egg whites
  • 1 tablespoon milk or fat-free half and half
  • ¼ cup fresh parmesan cheese, grated


1. Preheat oven to 350 degrees.

2. Heat butter in a large oven-proof skillet over medium heat. Stir in shallots and sauté until golden, about 5 minutes. Add chopped mushroom, parsley, thyme and black pepper.

3. In a medium bowl whisk eggs, egg whites, parmesan, and milk. Add the egg mixture to the skillet, making sure eggs cover all the mushrooms. When the edges begin to set (about 2 minutes) move the skillet to the oven. Bake for about 15 minutes, or until frittata is completely cooked.

4. Serve warm, cut into 4 equal wedges.


Serve with whole grain bread, fresh fruit, and a cold glass of milk for a well-balanced and nutrient-rich meal. Frittatas aren’t only for breakfast and brunch – they pair wonderfully with salads for lunch or dinner.