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Porcini-Parmesan Frittata

Photo: Oxmoor House
Prep time 12 mins
Cook time 9 mins
Yield 4 servings (serving size: 1 wedge)
Porcini mushrooms have a smooth, meaty texture when hydrated. Their pungent, woodsy taste gives extraordinary depth of flavor to this frittata.Prep: 10 minutes; Cook: 9 minutes; Other: 2 minutes

Ingredients

  • 2 cups dried porcini mushrooms (about 2 ounces)
  • 6 large egg whites
  • 4 large eggs
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup preshredded Parmesan cheese
  • 1 tablespoon olive oil
  • Minced fresh chives (optional)

Nutrition Information

  • calories 209
  • caloriesfromfat 49 %
  • fat 11 g
  • satfat 3.8 g
  • monofat 5.3 g
  • polyfat 1.3 g
  • protein 18.2 g
  • carbohydrate 6.5 g
  • fiber 2.7 g
  • cholesterol 219 mg
  • iron 3 mg
  • sodium 613 mg
  • calcium 156 mg

How to Make It

  1. Preheat broiler.

  2. 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.

  3. Combine egg whites and next 3 ingredients in a large bowl, stirring well with a whisk. Stir in mushrooms and cheese.

  4. 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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