INGREDIENTS

   *6 egg whites
   *3 whole eggs
   *2 Tbsp milk
   *1/4 tsp salt
   *1/4 tsp freshly cracked black pepper
   *nonstick cooking spray
   *8 oz mushrooms, sliced
   *1/2 small onion, chopped
   *1 medium zucchini, sliced into rounds
   *2 oz Gruyere cheese, grated
   *3 Tbsp parmesan, grated
   *1 tsp chopped fresh thyme

DIRECTIONS

• Set the broiler to preheat settings.
• In a mixing bowl, beat the egg whites thoroughly along with eggs, milk, salt and pepper.
• Preheat a 9-inch non-stick oven-proof skillet at moderate heat. Coat it with cooking spray and saute the mushrooms and onions until soft and juices have been reduced.
• Put the zucchini and saute with continuous stirring for about 5 minutes or until tender. Set heat to moderate-low heat. Add the egg mixture, topping over the mushroom and zucchini mixture. Sprinkle it with cheeses and thyme. Cook covered until the frittata is about to set with top still being runny.
• Set the skillet, without cover under the broiler and cook to a golden brown topping for about a minute or two. Take it out of the oven and use a spatula to loosen the slice into a plate.
• Cut into wedges and enjoy!