
2022-02-23_pict_recipe_herbed_spinach_quiche_portabella_caps_-_usda.jpeg

Makes: 4 Servings
Preparation Time: 45 minutes
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.
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 & herb blend
- 1 cup cooked and drained, chopped, frozen spinach
- 1/4 cup reduced-fat Parmesan cheese, divided
Directions
- Place oven rack in center of oven; preheat oven to 375 degF.
- 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.
Notes
Serving Suggestions: Serve with strawberries and orange slices (or other fresh, frozen, or canned fruit), water with lime or lemon slice/wedge.
Source: Produce For Better Health Foundation
Nutrition Information
Serving Size: 1/4 of the recipe
Nutrients |
Amount |
---|---|
Total Calories |
190 |
Total Fat |
6 g |
Saturated Fat |
2 g |
Cholesterol |
145 mg |
Sodium |
330 mg |
Carbohydrates |
14 g |
Dietary Fiber |
4 g |
Total Sugars |
4 g |
Added Sugars included |
1 g |
Protein |
17 g |
Vitamin D |
9 mcg |
Calcium |
203 mg |
Iron |
3 mg |
Potassium |
648 mg |