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!!
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
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- 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
- 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)
- 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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