Egg White Frittata

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

This recipe has been provided to AEB as is by the Mushroom Council

IPC

Recipe inspired by Chef Heather Terhune, Atwood Cafe, Chicago and the Mushroom Council.

Have breakfast with mushrooms! This quick vegetarian frittata makes for a delicious and nutritious start to the day.

Yield: 24 portions

Ingredients

  • 3 tablespoons olive oil
  • 4 small red onions, diced
  • 1 1/2 pounds sliced mixed mushrooms (about 8 cups)
  • 2 pints grape tomatoes, halved
  • 1 pound spinach leaves, torn into 1-inch pieces
  • 3 1/2 cups egg whites
  • 8 ounces creamy goat cheese
  • 2 teaspoons salt
  • 1 teaspoon freshly ground pepper
  • 1/2 cup fresh basil, chopped

Directions

  1. Heat oven to 350° F. Spray with cooking spray or oil four 8-inch round cake pans or 9-inch pie pans. Arrange on baking sheet.
  2. Heat the oil in a large skillet over medium-high heat. Add the onion and mushrooms; sauté until golden. Add the tomatoes; sauté until just heated through. Add the spinach; stir just until wilted. Divide among prepared pans.
  3. In a large bowl, whisk the egg whites, and salt and pepper until frothy. Pour the egg mixture over the vegetables. Crumble the cheese over the frittatas.
  4. Bake 30 minutes or until golden and a knife inserted in center of a frittata comes out clean. Cut each frittata into 6 pieces and garnish with chopped basil to serve.

Nutrition Facts:
Calories: 80; Total Fat: 3.5g; Saturated Fat: 1.5g; Cholesterol: 5mg; Sodium: 130mg; Protein: 9g; Carbohydrates: 5g; Dietary Fiber: 1g


EggPops

Commodity Board Recipes

Entrees



THE CULINARY INSTITUTE OF AMERICA FEATURED RECIPE

Mediterranean Cobb Salad

FEATURED SCHOOL RECIPE

POWER PACK OPTION

OUR RECIPE OF THE MONTH

Bacon Truffle Deviled Eggs