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

  • Yield 6 servings

This healthy frittata is made with egg whites and lots of healthy vegetables.


1 1/2 teaspoons olive oil
9 large egg whites
2 ounces creamy goat cheese
1 tablespoon fresh basil, chopped
Salt and freshly ground pepper, to taste
2 cups (packed) spinach leaves, torn into 1-inch pieces
1 cup grape tomatoes, halved
2 cups 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.
Recipe by Chef Heather Terhune, Atwood Cafe, Chicago, courtesy of the Mushroom Council’s Mushroom Channel