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.

Makes

4 Servings

Ingredients

• 4 portabella mushrooms (3-inch diameter)
• cooking spray
• 3 large eggs
• 6 egg whites
• 1/2 cup bread crumbs (whole-wheat if available)
• 1/4 cup nonfat milk
• 1 teaspoon low-sodium garlic & herb blend
• 1 cup frozen chopped spinach, cooked and drained
• 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 tbsp Parmesan cheese.
5. Coat 10-inch non-stick pan with cooking spray and heat over medium flame.
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.

Notes

Serving Suggestions: Serve with strawberries and orange slices (or other fresh, frozen, or canned fruit), water with lime or lemon slice or wedge. Learn more about: Mushrooms Spinach