|
|
|
|
 |
|
|
| Frittata Verde Recipe |
Category: Eggs / Italian
Rating:
N/A
Servings: 4
|
|
|
Ingredients
3/4 oz dried porcini mushrooms
2 cup water
1 lb spinach leaves
2 eggs
3 egg whites
3 tablespoon grated parmesan cheese --
1 divided
2 tablespoon chablis or other dry white
1 wine
1 tablespoon green onions -- thinly
1 sliced
1/4 teaspoon black pepper
1/8 teaspoon salt
1/8 teaspoon ground nutmeg
1 teaspoon ground red pepper
1 vegetable cooking spray
1 cup onion -- finely chopped
1 large garlic clove
1/2 teaspoon dried basil
1/4 teaspoon dried oregano
Cooking Directions:
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
italian,eggs
|
|
|
|
|
|
|
Related Recipes:
|
|
|
|
|
|
