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