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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.

The Diet, Nutrition and Recipes provided are based on the USDA and HHS 2015-2020 Nutrition Guidelines Report as well as the USDA What’s Cooking website.

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