Photo: Oxmoor House
Prep Time
12 Mins
Cook Time
9 Mins
Yield
4 servings (serving size: 1 wedge)

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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Ratings & Reviews

kebel401's Review

kebel401
February 18, 2013
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!!

cjl10schic's Review

Econcook
March 29, 2011
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

latenitemom
November 11, 2010
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

cjl10schic
July 27, 2010
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.