Kitchen Swap: Mushroom Frittata from Chicago's Atwood Café

The Atwood Café is a cozy restaurant in the heart of Chicago’s Central Business District serving American comfort foods with an updated twist. Executive Chef Heather Terhune has been cooking since she was a young girl and attended the New England Culinary Institute. Beyond providing customers with delicious food, Chef Heather also opens up her kitchen to inspire inner city high school students to learn about food and encourage them to take up cooking as a career.

At Atwood Café, Chef Heather enjoys baking fresh breads every day and creating a seasonal menu that reflects all of the best local produce, including lots of mushrooms!  We love her Egg White Frittata with Mushrooms, Tomatoes, Spinach and Goat Cheese as a healthy and delicious breakfast. Take a look at the recipe below to try it yourself!

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

Recipe courtesy of Chef Heather Terhune, Atwood Café, Chicago

Yield: 4 servings

• 1 1/2     teaspoons olive oil
• 1  medium red onion, diced
• 2 cups sliced (about 6 1/2 ounces) mixed exotic mushrooms (crimini, oyster, etc)
• 1 cup (5 1/2 ounces) halved grape tomatoes or
• 1/2 cup sun dried tomatoes (re-hydrated)
• 2 cups (packed) spinach leaves, torn into 1-inch pieces
• Salt and freshly ground black pepper
• 9 large egg whites (about 9 ounces)
• 2 ounces creamy goat cheese
• 1 tablespoon chopped fresh basil

Directions

Heat the oil in a 10-inch nonstick skillet over medium-high heat. Add the onion and mushrooms; sauté until golden. Add the tomatoes; sauté until tender. Add the spinach; stir just until wilted. Season with salt and pepper.

Whisk the egg whites, and salt and pepper to taste until frothy. Pour the egg mixture over the hot vegetables in the skillet; stir gently to combine. Reduce the heat to medium-low. Cook without stirring until the eggs are set on the bottom, about 5 minutes.

Sprinkle the cheese over the frittata. Broil until the cheese melts and the top is set, 2 to 3 minutes. Garnish with chopped basil.

This entry was posted on Thursday, May 14th, 2009 at 3:00 pm and is filed under Uncategorized. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.