| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy, Vegetables | Italian | Eggs, Italian | 4 | Servings |
INGREDIENTS
| 3/4 | oz | Dried porcini mushrooms |
| 2 | c | Water |
| 1 | lb | Spinach leaves |
| 2 | Eggs | |
| 3 | Egg whites | |
| 3 | tb | Grated Parmesan cheese — |
| Divided | ||
| 2 | tb | Chablis or other dry white |
| Wine | ||
| 1 | tb | Green onions — thinly |
| Sliced | ||
| 1/4 | ts | Black pepper |
| 1/8 | ts | Salt |
| 1/8 | ts | Ground nutmeg |
| 1 | ts | Ground red pepper |
| Vegetable cooking spray | ||
| 1 | c | Onion — finely chopped |
| 1 | lg | Garlic clove |
| 1/2 | ts | Dried basil |
| 1/4 | ts | Dried oregano |
INSTRUCTIONS
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 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. Pout 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 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
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