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

Preparation

1 Heat the oil in a 10-inch nonstick skillet over medium-high heat. Add the onion and mushrooms; sauté until golden.
2 Add the tomatoes; sauté until tender. Add the spinach; stir just until wilted. Season with salt and pepper.
3 Whisk the egg whites, and salt and pepper to taste until frothy.
4 Pour the egg mixture over the hot vegetables in the skillet; stir gently to combine.
5 Reduce the heat to medium-low. Cook without stirring until the eggs are set on the bottom, about 5 minutes.
6 Sprinkle the cheese over the frittata. Broil until the cheese melts and the top is set, 2 to 3 minutes. Garnish with chopped basil.

Source: Photo and Recipe Courtesy of Mushroom Council and Mushroominfo.com