Cooking at Home – Portabella Caps Spinach and Herb Quiche | Kiowa County Press

Makes: 4 servings

Preparation time: 45 minutes

Here is a tasty, healthy and quick version of the breakfast quiche. Use portabella mushroom caps instead of high fat pie crust to make individual quiches.

Ingredients

• 4 portabella mushrooms (3 inches in diameter)
• cooking spray
• 3 large eggs
• 6 egg whites from 6 eggs
• 1/2 cup grated whole wheat breadcrumbs
• 1/4 cup skim milk
• 1 teaspoon low sodium garlic and herb blend
• 1 cup cooked and drained frozen spinach, chopped
• 1/4 cup light Parmesan cheese, divided

directions

1. Position the oven rack in the center of the oven; preheat oven to 375 degF.
2. Remove portabella stems; wipe with a damp paper towel.
3. Spray a baking sheet with cooking spray and place the mushroom caps on the baking sheet.
4. In a bowl, whisk together all remaining ingredients except 1 tbsp Parmesan.
5. Spray a 10-inch nonstick skillet with cooking spray and heat over medium heat.
6. Cook and scramble the egg mixture until it begins to thicken. Remove from fire.
7. Using a large spoon, pour the hot, partially cooked egg mixture into the portabellas.
8. Sprinkle the top with the remaining Parmesan. Bake for about 20 minutes.
9. Serve immediately.

Remarks

Serving suggestions: Serve with strawberries and orange slices (or other fresh, frozen or canned fruit), water with a slice/wedge of lime or lemon.

Source: Produce for Better Health Foundation

Nutrition information

Portion: 1/4 of the recipe