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 Berry Banana Frappe Whole Grain Strawberry Pancakes Baked Kale Frittata Banana Oatmeal Pancakes with Lentils Banana Kale Shake Avocado Melon Breakfast Smoothie Creamsicle Breaksfast Frappe Banana Cocoa Tofu Smoothie