Name: Herbed Spinach Quiche Portabella Caps
Prep time: 20 min
Cook time: 20 min
Yield: Serves 4
Ingredients: 4 portabella mushrooms, 3-inch diameter; Cooking spray; 3 large eggs; Egg whites from 6 eggs; ½ cup whole wheat grated bread crumbs (Panko); ¼ cup nonfat milk; 1 tsp low-sodium garlic & herb blend (like Mrs. Dash); 1 cup cooked and drained, chopped, frozen spinach; ¼ cup reduced-fat Parmesan cheese, divided

Instructions

Place oven rack in center of oven; preheat oven to 375° F.
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.

Herbed Spinach Quiche Portabella Caps

Instructions

Other Recipes

Crispy Schmaltz Roasted Potatoes

Potato Kugel

Chocolate Avocado Ice Cream