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3/4 ounce dried porcini mushrooms
2 cups water
1 pound fresh spinach
3 egg whites
3 tablespoons grated Parmesan cheese -- divided
2 tablespoons Chablis -- or other white wine
1 tablespoon thinly sliced green onions
1/4 teaspoon black pepper
1/8 teaspoon salt
1/8 teaspoon ground nutmeg
1/8 teaspoon ground red pepper
Vegetable cooking spray
1 cup finely chopped onion
1 large garlic clove -- minced
1/2 teaspoon dried whole basil
1/4 teaspoon dried whole oregano
Combine dried mushrooms and 2 cups water in a saucepan, and bring to a boil; remove from heat. Cover and let stand 30 minutes. Drain; chop mushrooms, and set aside.
Remove stems from spinach, and wash leaves thoroughly. Place spinach in a large Dutch oven; cover with water, and bring to a boil. Cover, reduce heat, and simmer 25 minutes; drain well. Finely chop spinach, and set aside.
Combine eggs and egg whites in a large bowl; stir with a wire whisk. Stir in spinach, 2 tablespoons cheese, wine, and next 5 ingredients; set aside.
Coat an 8-inch nonstick skillet with cooking spray; place over medium heat until hot. Add onion; saute 3 minutes. Add garlic; saute 1 minute. Add mushrooms, basil, and oregano; saute 1 minute. Stir onion mixture into spinach mixture.
Recoat skillet with cooking spray. Pour spinach mixture into skillet, and place over medium-low heat; cover and cook 12 minutes or until almost set.
Top with remaining tablespoon cheese. Wrap handle of skillet with foil, and broil 6 inches from heat 3 minutes or until cheese melts. Yield: 4 servings.