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

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

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

Yield: 24 portion

Chef Heather Terhune, Atwood Cafe, and the Mushroom Council

Chicago

Ingredients
Directions

To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.

Click here for more food safety information.