FRITTATA VERDE
Source: Cooking Light Magazine, Jan/Feb 1994
Servings: 4

3/4 oz dried porcini mushrooms*
2 cup water
1 lb spinach leaves
2 eggs
3 egg whites
3 tbsp grated parmesan cheese, divided
2 tbsp Chablis or other dry white wine
1 tbsp green onions, thinly sliced
1/4 tsp black pepper
1/8 tsp salt
1/8 tsp ground nutmeg
1 tsp ground red pepper
vegetable cooking spray
1 cup onion, finely chopped
1 large garlic clove
1/2 tsp dried basil
1/4 tsp dried oregano

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. Pour 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.

*Substitute 1 cup sliced fresh mushrooms for dried porcini mushrooms, if desired. Instead of boiling mushrooms, coat a nonstick skillet with cooking spray, and saute for 2 minutes.