Breakfast Low-Fat Low-Carb Low-Sugar Lunch Vegan + Vegetarian Herbed Spinach Quiche Portabella Caps Adapted from: What's Cooking? USDA Mixing Bowl Prep: 15 mins Cook: 30 minsServings: 4Here’s a clever twist on quiche – scrap the high fat and high carb pastry for meaty portabella mushroom caps to make tasty individual quiches.Ingredients 4 portabella mushrooms (3-inch diameter) olive oil 3 Pasture-Raised large eggs 6 egg whites (from 6 Pasture-Raised eggs) ½ cup whole-wheat bread crumbs ¼ cup lowfat organic milk 1 teaspoon garlic & herb blend 1 cup frozen organic spinach; cooked, drained, + chopped ¼ cup Parmesan cheese, divided*Use organic whenever possible Nutritional InfoNutrition InfoPerServingDaily%Calories1688%Fat (g)711%Saturated Fat (g)314%Carbohydrates (g)145%Protein (g)1224%Sugars (g)40%Fiber (g)27%PreparationView As Slideshow 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 olive oil, 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 and enjoy!TipFinish with a sprinkle of pink Himalayan salt for a mouthwatering +mineral-rich flavor.print TAGS: Brunch, Eggs, Mushrooms, Protein, Quiche, Simple, SpinachShare this:Related Recipes Papaya Banana Batido Berry Banana Frappe Soothing Arthritis Elixir Oatmeal Pecan Waffles Red Devil Spiced Breakfast Quinoa AwakeShake Raspberry Avocado Smoothie