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Frittata Verde

Veggie.Lover's picture
Ingredients
  Dried porcini mushrooms 3⁄4 Ounce
  Water 2 Cup (32 tbs)
  Fresh spinach 1 Pound
  Eggs 2
  Egg whites 3
  Grated parmesan 3 Tablespoon, divided
  Dry white wine 2 Tablespoon
  Thinly sliced green onions 1 Tablespoon
  Black pepper 1⁄4 Teaspoon
  Salt 1⁄8 Teaspoon
  Ground nutmeg 1⁄8 Teaspoon
  Ground red pepper 1⁄8 Teaspoon
  Vegetable oil spray 1
  Chopped onion 1 Cup (16 tbs)
  Garlic clove 1 Large, minced
  Dried basil 1⁄2 Teaspoon
  Dried oregano 1⁄4 Teaspoon
Directions

Combine dried mushrooms and 2 cups 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.
Place spinach in a large Dutch oven; cover with water, and bring to a boil.
Cover, reduce heat, and simmer 10 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 1 tablespoon cheese.
Wrap handle of skillet with foil, and broil 6 inches from heat (with electric oven door partially opened) 3 minutes or until cheese melts.

Recipe Summary

Method: 
Boiled
Restriction: 
Lacto Ovo Vegetarian

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