Shrimp Artichoke Frittata
This low carb frittata makes a great breakfast or dinner especially when you are short on time.

4 oz. fresh or frozen shrimp in shells, peeled and deveined
1/2 of a 9 oz. package frozen
artichoke hearts
6 slightly beaten eggs or 1 1/2 cups refrigerated or frozen egg product, thawed
1/4 cup fat-free milk
1/4 cup thinly sliced green onions
1/8 tsp. garlic powder
1/8 tsp. pepper
nonstick cooking spray
3 Tbsp. shredded Parmesan cheese
1 small tomato, seeded and chopped (optional)

Thaw shrimp if frozen. Halve shrimp lengthwise; set aside. Cook artichoke hearts according to package, drain, and cut in quarters; set aside. Combine eggs, milk, green onions, garlic powder, and pepper in a small bowl; set aside. Lightly coat a large nonstick skillet with cooking spray. Heat over medium heat. Add shrimp; cook for 1-3 minutes or until pink. Add egg mixture. Cook over medium-low heat. As the egg mixture sets, run a spatula around the edge of the skillet, lifting mixture to allow uncooked portion to flow underneath. Continue cooking and lifting until its almost set (surface will be moist). Remove skillet from heat; sprinkle artichoke pieces, Parmesan cheese, and chopped tomato (if desired) over the top. Let stand, covered, for 3-4 minutes or until top is set. Loosen bottom of frittata with spatula.
To serve, cut into wedges. Serves 2-3.

2 Tbsp. grated parmesan cheese
2 Tbsp. fine dry bread crumbs
2 tsp. butter or margarine, melted
8 oz. fresh shiitake mushrooms
4 oz. fresh oyster mushrooms
1 lb. fresh button mushrooms, sliced
1 clove garlic, minced
2 Tbsp. butter or margarine
2 Tbsp. all-purpose flour
2 tsp. Dijon-style mustard
1 1/2 tsp. snipped fresh thyme or
1/2 tsp. dried thyme, crushed
1/4 tsp. salt
2/3 cup milk

Stir together Parmesan cheese, bread crumbs, and 2 tsp. butter; set aside. Separate caps and stems from shiitake and oyster mushrooms. Slice mushroom caps. In a large skillet cook button mushrooms and garlic in the 2 Tbsp. butter over medium-high heat about 5 minutes or until tender and most of the liquid has evaporated, stirring occasionally. Remove mushrooms and set aside, reserving dripping in skillet. Add the shiitake and oyster mushrooms to the skillet. Cook for 7-8 minutes or until tender and most of the liquid has evaporated, stirring occasionally. Stir in the flour, mustard, thyme, and salt. Add milk all at once. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Stir in button mushroom mixture. Transfer mushroom mixture to a CorningWare 1 1/2 Quart Casserole. Sprinkle with the bread crumb mixture. Bake in a 350 degree oven about 15 minutes or until heated through.
Serves 6.

2 pink grapefruits, peeled, and sectioned
4 ripe bananas, sliced lengthwise then cut in half, yielding four
4 inch pieces
1 Tbsp. lemon juice, fresh
1/4 cup light brown sugar
1 Tbsp. butter

Position rack in top position of oven. Preheat broiler until very hot. Lightly coat CorningWare 1/2 Quart Round Casserole with vegetable spray. Alternate grapefruit and banana pieces in casserole. Sprinkle with lemon juice. Top evenly with brown sugar. Dot with butter. Broil for 4-5 minutes or until brown sugar starts to caramelize. Remove from the boiler dish onto a platter or plate. Serve immediately. Serves 4.