Place mushrooms in a large ovenproof skillet. Cover mushrooms with cold water; let stand 2 minutes. Drain. Return mushrooms to skillet. Cover with cold water; bring to a boil. Drain. Pat mushrooms dry with a paper towel.
Combine egg whites and next 3 ingredients in a large bowl, stirring well with a whisk. Stir in mushrooms and cheese.
Heat oil in pan over medium-high heat. Add egg mixture; cook 3 minutes or until slightly set. Broil 3 minutes or until eggs are completely set and browned. Cut frittata into 4 wedges. Garnish with chives, if desired.
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I used fresh baby Bella mushrooms & browned them in a teaspoon of olive oil. I used premium block Parmesan & grated it fresh. I added dried chives right in the fritatta. I used a cast iron skillet and as it started to set I sprinkled a little more Parmesan on top & salt & pepper then finished under the broiler. My husband & I loved it!!
I was dubious of the directions for hydrating the dried porcini but tried it anyway. It was still chewy. Perhaps soaking it longer as I normally do for other recipes would make it better but I doubt it. Also seemed like a crime dumping out the soaking liquid which has so much flavor. I love porcini but in this recipe, it was chewy and lack the depth of rich flavor I'm accustom to with this mushroom.
Great weeknight meal: quick, tasty, uses stuff you can stock in advance. Not a cheap dish, however, since you use almost a dozen eggs and need lots of dried mushrooms. I used 1 1/2 oz. rather than 2 oz. of mushrooms to save $$, and it seemed fine.
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