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 mins Servings: 4 Here’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) ┬╜ cup whole-wheat bread crumbs ┬╝ cup lowfat organic milk 1 teaspoon garlic & herb blend 1 cup frozen organic spinach; cooked, drained, + chopped ┬╝ cup Parmesan cheese, divided *Use organic whenever possible Nutritional Info Nutrition Info PerServing Daily% Calories 0 8% Fat (g) 0 11% Saturated Fat (g) 0 14% Carbohydrates (g) 0 5% Protein (g) 0 24% Sugars (g) 0 0% Fiber (g) 0 7% Preparation View 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! Tip Finish with a sprinkle of pink Himalayan salt for a mouthwatering +mineral-rich flavor. [print-me printicon="false" title="print" target=".recipe" do_not_print=".rOptions, .recipe-topic, .socialShare, .likeCount, .breadcrumbs, .rMoreImg, .recipeBottom, .rSlideshow, .nutritionBox"] TAGS: Brunch, Eggs, Mushrooms, Protein, Quiche, Simple, Spinach Related Recipes Quick Breakfast Tortilla SweetBeet Spiced Breakfast Quinoa Red Devil Vegan Blueberry Muffins Apricot Smoothie Veggie Tortilla Espa├▒ola Apple + Onion Scrambled Eggs