Serves 4
199 cal · 40 min
Herbed Spinach Quiche Portabella Caps
Recipe GLPRe9c8fc798e2f83
Tender portabella mushroom caps serve as a creative base for a light, herb-infused scrambled egg and spinach filling, baked until set and topped with Parmesan cheese. A protein-rich, low-carb breakfast that's as elegant as it is nutritious.
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Ingredients
4 portabella mushroom caps (3-inch diameter), stems removed and cleaned
cooking spray
3 large eggs
6 egg whites
1/2 cup whole-wheat bread crumbs
1/4 cup nonfat milk
1 teaspoon low-sodium garlic and herb blend
1 cup frozen chopped spinach, thawed and well-drained
1/4 cup reduced-fat Parmesan cheese, divided
Directions
Preheat oven to 375°F and position a rack in the center. Gently remove stems from the portabella mushroom caps and wipe the top and undersides clean with a damp paper towel to remove any dirt.
Lightly spray a baking sheet with cooking spray and arrange the prepared mushroom caps gill-side up on the sheet.
In a medium mixing bowl, combine the whole eggs, egg whites, bread crumbs, nonfat milk, garlic and herb blend, drained spinach, and 3 tablespoons of the Parmesan cheese. Whisk together until fully combined and uniform.
Heat a 10-inch nonstick skillet over medium heat and lightly spray with cooking spray to prevent sticking.
Pour the egg mixture into the hot skillet and cook, stirring gently with a spatula, until the mixture is partially cooked and just beginning to thicken, about 3-4 minutes. The eggs should still look slightly wet and underdone.
Remove the skillet from heat. Using a large spoon, carefully divide the warm, partially cooked egg mixture evenly among the four portabella caps, mounding gently in the center of each cap.
Sprinkle the remaining 1 tablespoon of Parmesan cheese evenly over the top of each filled mushroom cap.
Bake in the preheated oven for approximately 20 minutes, until the egg mixture is completely set and firm when gently pressed and the tops are lightly golden.
Remove from the oven and serve immediately while hot.
