Difficulty Level: Easy
Recipe Id: ITA118
- 3/4 ounce dried porcini mushrooms
- 2 cups water
- 1 pound 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
- 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 large garlic clove
- 1/2 teaspoon dried basil
- 1/4 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 oven; 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.
- Put 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 for 3 minutes or until cheese melts.
- Cut into 4 wedges.
NOTES : 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.
Recipe from: Cooking Light, Jan/Feb 1994