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 Parmesan cheese
- 1 tablespoon olive oil
- Chopped fresh chives (optional)
Preheat the broiler. Then add the mushrooms in a large skillet. Cover mushrooms with cold water, let stand 2 minutes and drain. Return the mushrooms to the pan, cover with cold water and bring to a boil. Then drain again. Wipe the mushrooms with a paper towel.
Combine the egg whites and next 3 ingredients in a large bowl, mix well with a whisk. Add mushrooms and cheese. Heat oil in a skillet over medium-high heat. Add the egg mixture and cook 3 minutes or until it thickens slightly. Asa to 3 minutes or until eggs are completely browned. Cut the frittata into 4 pieces. Garnish with chives, if desired.