Herbed Spinach Quiche Portabella Caps
By Fruits & Veggies - More Matters
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.
Category: Main Dishes
Cups of Fruits & Vegetables per Serving: 1.25
- 4 portabella mushrooms, 3-inch diameter
- Cooking spray
- 3 large eggs
- Egg whites from 6 eggs
- ½ cup whole wheat grated bread crumbs (Panko)
- ¼ cup nonfat milk
- 1 tsp low-sodium garlic & herb blend (like Mrs. Dash)
- 1 cup cooked and drained, chopped, frozen spinach
- ¼ cup reduced-fat Parmesan cheese, divided
- Place oven rack in center of oven; preheat oven to 375 degrees F.
- Remove portabella stems; wipe clean with damp paper towel.
- Spray baking sheet with cooking spray and place mushroom caps on baking sheet.
- In a mixing bowl, whisk together all remaining ingredients, except 1 tbsp Parmesan cheese.
- Coat 10-inch non-stick pan with cooking spray and heat over medium flame.
- Cook and scramble egg mixture until it just starts to thicken.
- Remove from heat. Using a large spoon, scoop partially-cooked, hot egg mixture into portabella caps.
- Sprinkle tops with remaining Parmesan cheese.
- Bake about 20 minutes.
- Serve immediately.
- Total Fat:6g
- Saturated Fat:2g
- Dietary Fiber:4g
- % of Calories from Fat:32%
- Recipe Credit
- Recipe courtesy of Mushroom Council & Egg Nutrition Center.
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