Herbed Spinach Quiche Portobello Caps
Serves 4. Recipe is courtesy of the Mushroom Council and Produce for Better Health Foundation. Use portobello mushroom caps instead of high-fat pie pastry to make individual, savory breakfast quiches.
4 portobello mushrooms, 3-inch diameter
3 large eggs
Egg whites from 6 eggs
1/2 cup whole wheat grated bread crumbs (panko)
1/2 cup nonfat milk
1 tsp. low-sodium garlic and herb blend (like Mrs. Dash)
1 cup cooked and drained, chopped, frozen spinach
1/2 cup reduced-fat Parmesan cheese, divided
1. Place oven rack in center of oven; preheat oven to 375̊ degrees. Remove portobello stems; wipe clean with damp paper towel. Spray baking sheet with cooking spray, and place mushroom caps on baking sheet.
2. In a mixing bowl, whisk together all remaining ingredients, except 1 tablespoon Parmesan cheese.
Coat 10-inch nonstick pan with cooking spray and heat over medium flame. Cook and scramble egg mixture until it just starts to thicken. Remove from heat.
3. Using a large spoon, scoop partially-cooked, hot egg mixture into portobello caps. Sprinkle tops with remaining Parmesan cheese. Bake about 20 minutes. Serve immediately.
Nutrition analysis per serving: 190 calories; 6 grams total fat; 2 grams saturated fat; 145 milligrams cholesterol; 330 milligrams sodium; 17 grams protein; 14 grams carbohydrates; 4 grams dietary fiber.
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