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.
Prep Time:20 Min
Cook Time: 25 Min
Ready In: 45 Min
- 4 portabella mushrooms (3-inch diameter)
- Cooking spray
- 3 large eggs
- 6 egg whites from 6 eggs
- 1/2 cup whole-wheat grated bread crumbs
- 1/4 cup nonfat milk
- 1 teaspoon low-sodium garlic and herb blend
- 1 cup cooked and drained, chopped, frozen spinach
- 1/4 cup reduced-fat Parmesan cheese, divided
- 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 tablespoon Parmesan cheese.
- Coat 10-inch non-stick pan with cooking spray and heat over medium heat.
- 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.
Note: Serve with strawberries and orange slices (or other fresh, frozen or canned fruit).
Amount per serving: Calories: 190; Total Fat: 6 g; Saturated Fat: 2 g; Trans Fat: 0 g; Cholesterol: 145 mg; Sodium: 330 mg; Carbohydrate: 14 g; Fiber: 4 g; Protein, 17 g.
Recipe courtesy of "What's Cooking? USDA Mixing Bowl" and the Produce for Better Health Foundation.