Porcini-Parmesan Frittata

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 Cooking Light Fresh Food Fast

More From Oxmoor House

Recipe Time

Cook Time:
Prep Time:

Nutritional Information

Amount per serving
  • Calories: 209
  • Calories from fat: 49%
  • Fat: 11g
  • Saturated fat: 3.8g
  • Monounsaturated fat: 5.3g
  • Polyunsaturated fat: 1.3g
  • Protein: 18.2g
  • Carbohydrate: 6.5g
  • Fiber: 2.7g
  • Cholesterol: 219mg
  • Iron: 3mg
  • Sodium: 613mg
  • Calcium: 156mg

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. 1. Preheat broiler.
  2. 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. 3. Combine egg whites and next 3 ingredients in a large bowl, stirring well with a whisk. Stir in mushrooms and cheese.
  4. 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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Porcini-Parmesan Frittata Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy