BINGHAMTON, NY – It’s time again for Nutrition in the Kitchen, our monthly collaboration with Cornell Cooperative Extension.
Today nutritionist Kathleen Cook prepares a spinach mushroom quiche without crust.
This delicious dish can be enjoyed at any time of the day and with many types of ingredients.
While eggs and cheese are a quiche staple, Cook also added spinach, onion, ham, and oyster mushrooms.
While not everyone enjoys its taste or texture, Cook says that the nutritional value of mushrooms is undeniable.
“Mushrooms are very rich in many nutrients. You have iron and potassium and folic acid and B vitamins and niacin. But they are also one of the few plant sources that contain vitamin D. Vitamin D is especially important in our northern climate because we can’t get enough of the sunshine. So it’s unusual to get it out of our food, ”says Cook.
Cook added that all of the nutrients and vitamins in mushrooms can boost the immune system and lower blood pressure.
And Cornell Cooperative offers a number of free online nutrition courses that cover topics like eating a balanced diet and increasing your fruit and vegetable intake.
For more information and registration, visit the CCE Broome Nutrition Programs page at Facebook.
Check out the full cooking demonstration below.
