Mushroom, Spinach and Tomato Egg White Frittata with Goats Cheese
Chef Heather Terhune, Atwood Cafe, Chicago
Ingredients
- 9 Large egg whites
- 60g creamy goat cheese
- 1 tbs fresh basil, chopped
- Salt and freshly ground pepper, to taste
- 2 cups (packed) spinach leaves, torn into small pieces
- 1 cup grape tomatoes, halved
- 2 cups (sliced) mixed mushrooms
- 1.5 tsp Olive oil
- 1 each red onion, diced
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