Porcini-Parmesan Frittata |
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Prep Time: 12 Minutes Cook Time: 9 Minutes |
Ready In: 21 Minutes Servings: 4 |
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Porcini mushrooms have a smooth, meaty texture when hydrated. Their pungent, woodsy taste gives extraordinary depth of flavor to this frittata. 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) |
Directions:
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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