Egg White Spinach SouffleSubmitted by: JENGOETZINGER
IntroductionThis is a modified Clean Eating recipe. This is a modified Clean Eating recipe.
Spinach, fresh, 4 cup
egg white, fresh, 6 large
Baked Potato, with skin, 1 medium (2-1/4" to 3-1/4" dia.)
Onions, raw, .5 large
Garlic clove, 1 serving
Bob's Red Mill Soy Flour, 0.125 cup
Almond Breeze Almond Milk, Unsweetened Original, 8 oz
Cheese- Kraft Fat Free Shredded Cheddar Cheese, 1 cup
3 egg whites in fridge, 3 at room temp. Set aside.
Boil water, add diced potato for 10 minutes. Drain, return to dry pot on medium-high for 2 minutes to dry. Set aside.
Saute spinach, onion and garlic until soft. Add soy flour and cook 1-2 minutes. Whisk milk into slowly until smooth and thickened. Add seasonings and gradually add cheese, mixing until melted. Remove from heat.
Add 1/2 c cheese mixture to room temp egg whites, beating constantly. Then whisk egg mixture back into cheese mixture in pan until full mixed.
Food process potato, spinach and cheese mixture together until smooth.
Beat refrigerated egg whites with mixer on high until still peaks form - 3 minutes. Gently fold in egg whites to potato mixture.
Fill ramekins with mixture until about 1/2 inch from top. Place in center of oven rack and back 25-30 minutes. Serve immediately.
Serving Size: 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user JENGOETZINGER.