Mushroom, Spinach and Tomato Egg White Frittata with Goats Cheese

PREP TIME: 10 Min

COOK TIME: 20 Min

SERVES: 6

Mushroom, Spinach and Tomato Egg White Frittata with Goats Cheese
  • 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

Method

  1. Heat the oil in a 25cm nonstick pan over medium-high heat. Add the onion and mushrooms; sauté until golden. Add the tomatoes; sauté until tender.
  2. Add the spinach; stir just until wilted. Season with salt and pepper.
  3. Whisk the egg whites, with salt and pepper to taste, until frothy. Pour the egg mixture over the hot vegetables in the skillet; stir gently to combine.
  4. Reduce the heat to medium-low. Cook without stirring until the eggs are set on the bottom (about 5 minutes).
  5. Sprinkle the goats cheese over the frittata. Grill until the cheese melts and the top is set, 2 to 3 minutes. Garnish with chopped basil.

MADE WITH

White Button Mushrooms
White Button

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