Frittata, I never knew I loved you!

Last night, Hubby and I made a frittata from skinnytaste.com (a blog I have already talked up shamelessly). To be precise, it was a mushroom and shallot frittata. I was a bit worried that I wouldn't like something with shallots in it. Not to mention the fact that it just sounds pretentious- frittata... like being at a regata or enjoying a musical cantata while sipping champaign.

Anyway, (reigning myself back in now)- we loved it! It is kind of like a flat omelot, started on the stovetop, but finished in the oven. Our frittata turned out really light and fluffy, but had incredible depth of flavor; it was remarkable! In fact, I loved that darn frittata so much that I am going to share the recipe with you right now because you all need to make it immediately:

Mushroom-Shallot Frittata
Gina's Weight Watcher Recipes
Servings: 4 servings • Time: 15 minutes • Points: 3 ww points
Calories: 132.0 • Fat: 7.7 g • Protein: 10.9 g • Carb: 6.0 g • Fiber: 0.8 g

• 4 shallots, finely chopped
• 1/2 lb mushrooms, finely chopped
• 2 tsp fresh chopped parsley
• 1 tsp thyme
  
• 3 eggs
• 5 large egg whites
• 1 tbsp fat free half and half (or milk)
  
• 1/4 cup fresh grated Pecorino Romano
  
• 1 tbsp butter
  
• salt and fresh pepper

Preheat oven to 350°.

Heat butter in a large skillet over medium heat. Stir in shallots and saute until golden, about 5 minutes. Add chopped mushroom, thyme, parsley, salt and pepper.

In a medium bowl whisk eggs, egg whites, parmesan, half and half, salt, and pepper.
Add eggs to the skillet making sure eggs cover all the mushrooms. When the edges begin to set (about 2 minutes) move the skillet to oven. Cook about 15 minutes, or until frittata is completely cooked. Serve warm, cut into 4 equal wedges.