From the library
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.
Makes 4 portions10 steps
199
kcal · per 1/4 of the recipe
19g
Protein
19g
Carbs
6g
Fat
Ingredients
- 4 portabella mushrooms (3-inch diameter)
- cooking spray
- 3 large eggs
- 6 egg whites
- 1/2 cup bread crumbs (whole-wheat if available)
- 1/4 cup nonfat milk
- 1 teaspoon low-sodium garlic & herb blend
- 1 cup frozen chopped spinach, cooked and drained
- 1/4 cup reduced-fat Parmesan cheese, divided
Measured for the finished dish, as published — so there are no per-ingredient numbers to show.
Method
- Place oven rack in center of oven; preheat oven to 375 °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.
USDA MyPlate Kitchen — Produce for Better Health Foundation (public domain), via myplate.food · public domain
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