fbpx
Herbed Spinach Quiche Portabella Caps

Herbed Spinach Quiche Portabella Caps

NUTRITION

Makes 4 servings. Per Serving:

190

Calories

6g

Fat

14g

Carbs

17g

Protein

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

 

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.