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"De gustibus non est disputandum"
(there is no disputing about tastes)
Michael Thorne Executive Chef,
Atomic Gourmet
Recipe search

Frittata Verde
Difficulty Level: Easy
Recipe Id: ITA118

Frittata Verde

  • 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

  1. Combine dried mushrooms and 2 cups of water in a saucepan, and bring to a boil; remove from heat.
  2. Cover and let stand 30 minutes.
  3. Drain; chop mushrooms, and set aside.
  4. Remove stems from spinach, and wash leaves thoroughly.
  5. Place spinach in a large Dutch oven; cover with water, and bring to a boil.
  6. Cover, reduce heat, and simmer 25 minutes; drain well.
  7. Finely chop spinach, and set aside.
  8. Combine eggs and egg whites in a large bowl; stir with a wire whisk.
  9. Stir in spinach, 2 tablespoons cheese, wine, and next 5 ingredients; set aside.
  10. Coat an 8-inch nonstick skillet with cooking spray; place over medium heat until hot.
  11. Add onion; saute 3 minutes.
  12. Add garlic; saute 1 minute.
  13. Add mushrooms, basil, and oregano; saute 1 minute.
  14. Stir onion mixture into spinach mixture.
  15. Recoat skillet with cooking spray.
  16. Put spinach mixture into skillet, and place over medium-low heat; cover and cook 12 minutes or until almost set.
  17. Top with remaining tablespoon cheese.
  18. Wrap handle of skillet with foil, and broil 6 inches from heat for 3 minutes or until cheese melts.
  19. Cut into 4 wedges.

Serve warm.

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


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