Frittata Verde


3/4 ouncedried porcini mushrooms
2 cups water
1 poundspinach leaves
2 eggs
3 egg whites
3 tablespoons grated Parmesan cheese – divided
2 tablespoons Chablis or other dry white wine
1 tablespoongreen onions – thinly sliced
1/4 teaspoon black pepper
1/8 teaspoon salt
1/8 teaspoon ground nutmeg
1 teaspoon ground red pepper
Vegetable cooking spray
1 cup onion – finely chopped
1 largegarlic clove
1/2 teaspoon dried basil
1/4 teaspoon dried oregano

How to prepare

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

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 135 calories per serving

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