Porcini-Parmesan Frittata

Porcini-Parmesan Frittata Recipe
Photo: Oxmoor House
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

Yield:

4 servings (serving size: 1 wedge)

Recipe from

Oxmoor House

Recipe Time

Prep: 12 Minutes
Cook: 9 Minutes

Nutritional 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

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)

Preparation

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.

Cooking Light Fresh Food Fast,

Oxmoor House

April 2009
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