Frittata verde

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