Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4  ounce         dried porcini mushrooms
   2      cups          water
   1      pound         spinach leaves
   2                    eggs
   3                    egg whites
   3      tablespoons   grated parmesan cheese -- divided
   2      tablespoons   chablis or other dry white wine
   1      tablespoon    green onions -- thinly sliced
     1/4  teaspoon      black pepper
     1/8  teaspoon      salt
     1/8  teaspoon      ground nutmeg
   1      teaspoon      ground red pepper
                        vegetable cooking spray
   1      cup           onion -- finely chopped
   1      large         garlic clove
     1/2  teaspoon      dried basil
     1/4  teaspoon      dried oregano

Preparation:

Combine dried mushrooms and 2 cups of 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 over; 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. 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. Wrap handle of skillet with foil, and broil 6 inches from heat 3 minutes or until cheese melts. Cut into 4 wedges. Serve warm.