Herbed Spinach Quiche Portabella Caps
Here's a savory, healthful, time-saving twist to breakfast quiche. Use portabella mushroom caps instead of high-fat pie pastry to make individual quiches.
Nutrition Facts (per serving)
Values are per serving · Serving Size: 1/4 of the recipe
199
Calories
19g
Protein
19g
Carbs
6g
Fat
4g
Fiber
4g
Sugar
390mg
Sodium
Saturated Fat 2 g · Cholesterol 158 mg
Rings show one serving as a share of a 2,000 calorie reference day. In the Nutrola app they fill against your own goals.
Ingredients
portabella mushrooms
4 · 3-inch diameter
cooking spray
eggs
3 large
egg whites
6
bread crumbs (whole-wheat if available)
1/2 cup
nonfat milk
1/4 cup
low-sodium garlic & herb blend
1 teaspoon
frozen chopped spinach, cooked and drained
1 cup
reduced-fat Parmesan cheese, divided
1/4 cup
Instructions
- 1
Place oven rack in center of oven; preheat oven to 375 °F.
- 2
Remove portabella stems; wipe clean with damp paper towel.
- 3
Spray baking sheet with cooking spray, and place mushroom caps on baking sheet.
- 4
In a mixing bowl, whisk together all remaining ingredients, except 1 tbsp Parmesan cheese.
- 5
Coat 10-inch non-stick pan with cooking spray and heat over medium flame.
- 6
Cook and scramble egg mixture until it just starts to thicken. Remove from heat.
- 7
Using a large spoon, scoop partially cooked, hot egg mixture into portabella caps.
- 8
Sprinkle tops with remaining Parmesan cheese. Bake about 20 minutes.
- 9
Serve immediately.
Source: USDA MyPlate Kitchen · Produce for Better Health Foundation
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