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Photo: Oxmoor House Photo by: Photo: Oxmoor House

Porcini-Parmesan Frittata

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

Oxmoor House APRIL 2009

  • Yield: 4 servings (serving size: 1 wedge)
  • Cook time: 9 Minutes
  • Prep time: 12 Minutes


  • 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.

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

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Porcini-Parmesan Frittata Recipe