Porcini-Parmesan Frittata

• 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.

porcini mushrooms, egg whites, eggs, salt, freshly ground black pepper, parmesan cheese, olive oil, fresh chives

Taken from www.myrecipes.com/recipe/porcini-parmesan-frittata (may not work)