Frittata verde

4 Servings

Ingredients

Quantity Ingredient
¾ ounce Dried porcini mushrooms
2 cups Water
1 pounds Spinach leaves
2 Eggs
3 Egg whites
3 tablespoons Grated Parmesan cheese --
Divided
2 tablespoons Chablis or other dry white
Wine
1 tablespoon Green onions -- thinly
Sliced
¼ teaspoon Black pepper
⅛ teaspoon Salt
⅛ teaspoon Ground nutmeg
1 teaspoon Ground red pepper
Vegetable cooking spray
1 cup Onion -- finely chopped
1 large Garlic clove
½ teaspoon Dried basil
¼ teaspoon Dried oregano

Directions

Combine dried mushrooms and 2 cups of water in a saucepan, and bring to a boil; remove from heat. Cover and let stand 30 minutes. Drain; chop mushrooms, and set aside. Remove stems from spinach, and wash leaves thoroughly. Place spinach in a large Dutch over; cover with water, and bring to a boil. Cover, reduce heat, and simmer 25 minutes; drain well.

Finely chop spinach, and set aside. Combine eggs and egg whites in a large bowl; stir with a wire whisk. Stir in spinach, 2 tablespoons cheese, wine, and next 5 ingredients; set aside. Coat an 8-inch nonstick skillet with cooking spray; place over medium heat until hot. Add onion; saute 3 minutes. Add garlic; saute 1 minute. Add mushrooms, basil, and oregano; saute 1 minute. Stir onion mixture into spinach mixture. Recoat skillet with cooking spray. Pout spinach mixture into skillet, and place over medium-low heat; cover and cook 12 minutes or until almost set. Top with remaining tablespoon cheese. Wrap handle of skillet with foil, and broil 6 inches from heat 3 minutes or until cheese melts. Cut into 4 wedges. Serve warm.

Recipe By : Cooking Light, Jan/Feb 1994, p. 104 From: Date: File

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