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–+ servings

Spinach Quiche Portabella Cups

Print Recipe
Course Breakfast
Keyword healthy breakfast, vegetarian, eggs, breakfast, spinach, mushrooms, egg whites, portabella
Cook Time 20 minutes
Servings 4
Calories 200

Ingredients

  • 4 portabella mushrooms (3-inch diameter)
  • 3 eggs
  • 6 egg whites
  • 1/2 cup whole grain 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

Instructions

  • 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.

Notes

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

Nutrition

Calories: 200kcal | Carbohydrates: 19g | Protein: 18g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 136mg | Sodium: 496mg | Potassium: 918mg | Fiber: 4g | Sugar: 4g | Vitamin A: 7609IU | Vitamin C: 25mg | Calcium: 286mg | Iron: 4mg