| 1 | Recipe by: cooking light, jan/feb 1994, p. |
| 2 | 104 combine dried mushrooms and 2 cups of water in a saucepan, and bring to a boil; remove from heat. |
| 3 | Cover and let stand 30 minutes. |
| 4 | Drain; chop mushrooms, and set aside. |
| 5 | Remove stems from spinach, and wash leaves thoroughly. |
| 6 | Place spinach in a large dutch over; cover with water, and bring to a boil. |
| 7 | Cover, reduce heat, and simmer 25 minutes; drain well. |
| 8 | Finely chop spinach, and set aside. |
| 9 | Combine eggs and egg whites in a large bowl; stir with a wire whisk. |
| 10 | Stir in spinach, 2 tablespoons cheese, wine, and next 5 ingredients; set aside. |
| 11 | Coat an 8-inch nonstick skillet with cooking spray; place over medium heat until hot. |
| 12 | Add onion; saute 3 minutes. |
| 13 | Add garlic; saute 1 minute. |
| 14 | Add mushrooms, basil, and oregano; saute 1 minute. |
| 15 | Stir onion mixture into spinach mixture. |
| 16 | Recoat skillet with cooking spray. |
| 17 | Pout spinach mixture into skillet, and place over medium-low heat; cover and cook 12 minutes or until almost set. |
| 18 | Top with remaining tablespoon cheese. |
| 19 | Wrap handle of skillet with foil, and broil 6 inches from heat 3 minutes or until cheese melts. |
| 20 | Cut into 4 wedges. |
| 21 | Serve warm. |
