|Dried porcini mushrooms||3⁄4 Ounce|
|Water||2 Cup (32 tbs)|
|Fresh spinach||1 Pound|
|Grated parmesan||3 Tablespoon, divided|
|Dry white wine||2 Tablespoon|
|Thinly sliced green onions||1 Tablespoon|
|Black pepper||1⁄4 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|
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.