Egg White Frittata with Tomatoes, Spinach, Mushrooms and Goat Cheese

  • Yield: 6 servings


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


  1. Heat oil in a 10-inch nonstick skillet over medium-high heat. Add onion and mushrooms; sauté until golden. Add tomatoes; sauté until tender. Add spinach; stir just until wilted. Season with salt and pepper.
  2. Whisk egg whites, and salt and pepper to taste until frothy. Pour egg mixture over hot vegetables in skillet; stir gently to combine. Reduce heat to medium-low. Cook without stirring until eggs are set on bottom, about 5 minutes.
  3. Sprinkle cheese over frittata. Broil until cheese melts and top is set, 2 to 3 minutes. Garnish with chopped basil.
Chef Heather Terhune, Atwood Cafe, Chicago

Nutritional Info *per serving

  • Calories 80
  • Fat 3.5g
  • Saturated Fat 1.5g
  • Cholesterol 5mg
  • Sodium 130mg
  • Carbohydrate 5g
  • Fiber 1g
  • Protein 9g