Food

Home -> Food Catalog
  • Appetizers [75]
  • Beverages [22]
  • Breads [50]
  • Breakfast [94]
  • Desserts [140]
  • Main Dishes [298]
  • Salads [128]
  • Sandwiches [18]
  • Sauces, Condiments & Dressings [64]
  • Side Dishes [275]
  • Snacks [171]
  • Soups & Stews [103]

    • Herbed Spinach Quiche Portabella Caps

    Current Image


    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 bread crumbs (whole-wheat if available)
    • 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.

    Notes

    Serving Suggestions: Serve with strawberries and orange slices (or other fresh, frozen, or canned fruit), water with lime or lemon slice or wedge.