Instructions: 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.

Serving Ideas : Cut into 4 wedges. Serve warm.

NOTES : A frittata is a round, open-face Italian omelet cooked over low heat. Substitute 1 cup sliced fresh mushrooms for dried porcini mushrooms, if desired. Instead of boiling mushrooms, coat a nonstick skillet with cooking spray, and saute for 2 minutes.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.