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.
- Prep: 15 min
- Cook: 20 min
- Total: 35 min
- Servings: 4
- Cuisine: American
- Difficulty: Easy
Dietary
- Vegetarian
- Nut-Free
- Low-Sodium
- Low-Fat
- Low-Saturated-Fat
- Pescatarian
- Low-Sugar
- Low-Calorie
- Low-Carb
Tags
- bake
- healthy
- comfort food
- savory
- fresh
Ingredients
- 4 portabella mushrooms (3-inch diameter)
- 1 cooking spray
- 3 eggs (large)
- 6 egg whites
- 0.5 cup bread crumbs (whole-wheat if available)
- 0.25 cup nonfat milk
- 1 teaspoon low-sodium garlic & herb blend (low-sodium)
- 1 cup frozen chopped spinach (cooked and drained)
- 0.25 cup reduced-fat Parmesan cheese (divided)
Instructions
- 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.
Nutrition (per serving)
- Calories: 199
- Protein: 18.6 g
- Carbohydrates: 18.9 g
- Fat: 6.4 g
- Fiber: 3.9 g
- Sodium: 390 mg
- Saturated Fat: 2.1 g
- Sugar: 3.7 g
- Cholesterol: 158 mg