Champinjonlökfrittata

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1. 1
   Preheat oven to 350°.
2. 2
   Heat butter in a large skillet over medium heat.
3. 3
   Stir in shallots and saute until golden, about 5 minutes. Add chopped mushroom, thyme, parsley, salt and pepper.
4. 4
   In a medium bowl whisk eggs, egg whites, parmesan, half and half, salt, and pepper.
5. 5
   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.
6. 6
   Cook about 15 minutes, or until frittata is completely cooked.
7. 7
   Serve warm, cut into 4 equal wedges.