Recipe - Frittata Verde

Three fourths ounce Dried porcini mushrooms
2 cup Water
1 pound Spinach leaves
2 Eggs
3 Egg whites
3 tablespoon Grated Parmesan cheese
Divided
2 tablespoon Chablis or other dry white
Wine
1 tablespoon Green onions thinly
Sliced
One fourth 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 lg Garlic clove
One half teaspoon Dried basil
One fourth teaspoon 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 8inch 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
mediumlow 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 ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip