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Herbed Spinach Quiche Portabella Caps

Herbed Spinach Quiche Portabella Caps

Created: 10/13/2015
Last Updated: 10/13/2015

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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

Servings: 4

Ingredients:

  • 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

Directions:

  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 tablespoon Parmesan cheese.
  5. Coat 10-inch non-stick pan with cooking spray and heat over medium heat.
  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.

  10. 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.