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Spinach Quiche Portabella Cups

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Course: Breakfast
Cook Time: 20 minutes
Servings: 4


  • 4 portabella mushrooms (3-inch diameter)
  • 3 large eggs
  • 6 egg whites
  • 1/2 cup whole wheat bread crumbs
  • 1/4 cup nonfat milk
  • 1 tsp. garlic powder
  • 1 10 oz. bag of frozen spinach (cooked & drained)
  • 4 Tbsp. low fat Parmesan cheese (divided)
  • Cooking spray
  • Salt and pepper to taste


  • Place an oven rack in the center of the oven. Preheat oven to 375°F.
  • Remove portabella stems. Wipe clean with a damp paper towel.
  • Spray baking sheet with cooking spray, and place mushroom caps on top, curved side down.
  • In a mixing bowl, whisk together all remaining ingredients, except 1 Tbsp. of parmesan cheese.
  • Coat a 10-inch nonstick pan with cooking spray and heat over medium heat.
  • Cook scrambled egg mixture until it just starts to thicken. Remove from heat.
  • Using a large spoon, scoop the partially cooked egg mixture into portabella caps.
  • Sprinkle tops with remaining Parmesan cheese. Bake for 20 minutes.
  • Serve immediately.


Pair with sliced apples, strawberries, oranges or your favorite fresh fruits on the side.
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