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; sauté 3 minutes. Add garlic; sauté
1 minute. Add mushrooms, basil, and oregano; sauté 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.
|
