Serves 8

2 tablespoons olive oil

1 pound white or baby Portobello mushrooms, sliced

1 shallot, minced

2 cloves garlic, minced

⅓ cup minced fresh herbs

1 cup crumbled farmer's cheese

1 cup sharp Cheddar cheese, shredded

1 dozen eggs

1 cup low-fat evaporated milk

Salt and pepper to taste

• In a heavy saucepan, heat olive oil until sizzling. Add mushrooms, shallot, and garlic and sauté until mushrooms are tender, about 3 minutes. Add fresh herbs and remove from heat.

• Spread mushrooms over the bottom of a non-stick oblong baking dish or a casserole coated with cooking spray. Sprinkle farmer cheese over mushrooms, followed by Cheddar cheese.

• In a blender, combine eggs, evaporated milk, and salt and pepper. Pulse until well blended. Pour over mushrooms and cheese. Bake at 325ºF for 25 minutes or until sides are puffy and center is set. Let stand 10 minutes before cutting.

Eggsactly!

Eggs are a good source of high-quality protein and contain only 70 calories each. Although a large egg contains 213 milligrams of cholesterol, nutritionists generally agree that whole eggs, in moderation, can be part of a healthy diet. Egg whites have no cholesterol and can be eaten frequently.