Spinach Arugula Fritatta

INGREDIENTS
5    ounces baby spinach
3    ounces baby arugula
5    large eggs
3    egg whites
2    tablespoons Parmigiano-Reggiano cheese or like type
1    tablespoon olive oil
2    medium shallots, halved lengthwise and thinly sliced
1    tablespoon fresh thyme or 1 teaspoon dried

METHOD
Preheat the oven to 400 F degrees. Grease the sides and bottom of a 9 inch round ovenproof baking dish. In a medium skillet, bring 1/4 cup of water to a boil and add the spinach. Cook, turning, until just wilted. Remove to a colander and repeat with the arugula. Gently squeeze the vegetables dry with paper towels and coarsely chop them. Set aside.

In a bowl, whisk together the eggs and egg whites with a pinch of salt and black pepper. Add the cheese and mix in. Set aside. Wipe the skillet clean and add 1 tablespoon olive oil. Cook the shallots over medium heat until they are tender, about 3 to 4 minutes. Remove from the heat and mix in the thyme and reserved chopped greens. Cool to room temperature.

Combine the vegetables with the egg mixture and stir to mix. Pour into the prepared baking dish and bake on the top rack g the oven for 8 to 10 minutes until the fritatta is well set. Remove and allow to cool for a few minutes before inverting onto a serving plate. Cut into small wedges and serve.