Recipe: Egg White Frittata with Grape Tomatoes, Spinach, Mushrooms and Goat Cheese

EGG WHITE FRITTATA WITH TOMATOES, SPINACH, MUSHROOMS AND GOAT CHEESE
"Have breakfast with mushrooms! This quick vegetarian frittata makes for a delicious and nutritious start to the day."



1 1/2 tsp olive oil
1 red onion, diced
2 cups sliced mixed mushrooms (crimini, oyster, white)
1 cup grape tomatoes, halved
2 cups packed spinach leaves, torn into 1-inch pieces
Salt and freshly ground pepper, to taste
9 large egg whites (about nine ounces)
2 oz creamy goat cheese
1 tbsp chopped fresh basil (for garnish)

Heat the oil in a 10-inch nonstick skillet over medium-high heat. Add the onion and mushrooms; saute until golden.

Add the tomatoes; saute until tender.

Add the spinach; stir just until wilted. Season with salt and pepper.

Whisk the egg whites, and salt and pepper to taste until frothy. Pour the egg mixture over the hot vegetables in the skillet; stir gently to combine. Reduce the heat to medium-low. Cook without stirring until the eggs are set on the bottom, about 5 minutes.

Preheat broiler.

Sprinkle the cheese over the frittata.

Broil until the cheese melts and the top is set, 2 to 3 minutes.

Garnish with chopped basil.

Makes 6 servings
Adapted from source: Chef Heather Terhune, Atwood Cafe, Chicago to The Mushroom Council