Frittata Verde

Recipe Ingredients

3/4 oz	21g	Dried porcini mushrooms
2 cups	474ml	Water
1 lb	454g / 16oz	Spinach leaves
2		Eggs
3		Egg whites
3 tablespoons	45ml	Grated parmesan cheese - divided
2 tablespoons	30ml	Chablis or other dry white wine
1 tablespoon	15ml	Green onions - thinly sliced
1/4 teaspoon	1.3ml	Black pepper
1/8 teaspoon	0.6ml	Salt
1/8 teaspoon	0.6ml	Ground nutmeg
1 teaspoon	5ml	Ground red pepper
		Vegetable cooking spray
1 cup	62g / 2.2oz	Onion - finely chopped
1 cup	237ml	Garlic clove (large)
1/2 teaspoon	2.5ml	Dried basil
1/4 teaspoon	1.3ml	Dried oregano

Recipe Instructions

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; sautee3 minutes. Add garlic; sautee1 minute. Add mushrooms, basil, and oregano; sautee1 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.

Source:
Cooking Light, Jan/Feb 1994, p. 104

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