- Calories 209
- Caloriesfromfat 49%
- Fat 11g
- Satfat 3.8g
- Monofat 5.3g
- Polyfat 1.3g
- Protein 18.2g
- Carbohydrate 6.5g
- Fiber 2.7g
- Cholesterol 219mg
- Iron 3mg
- Sodium 613mg
- Calcium 156mg
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
How to Make It
Step 1
Preheat broiler.
Step 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.
Step 3
Combine egg whites and next 3 ingredients in a large bowl, stirring well with a whisk. Stir in mushrooms and cheese.
Step 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
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cjl10schic's Review
Frittata was very bland despite using premium ingredients. Maybe 5 ingredients isn't enough for this recipe? Plus, porcini mushrooms are pricey and I wasted 8 dollars on them for this recipe!!
latenitemom's Review
I was dubious of the directions for hydrating the dried porcini but tried it anyway. It was still chewy. Perhaps soaking it longer as I normally do for other recipes would make it better but I doubt it. Also seemed like a crime dumping out the soaking liquid which has so much flavor. I love porcini but in this recipe, it was chewy and lack the depth of rich flavor I'm accustom to with this mushroom.
Econcook's Review
Great weeknight meal: quick, tasty, uses stuff you can stock in advance. Not a cheap dish, however, since you use almost a dozen eggs and need lots of dried mushrooms. I used 1 1/2 oz. rather than 2 oz. of mushrooms to save $$, and it seemed fine.
kebel401's Review