Spinach And Parmesan Souffle
- Number of Servings: 4
Ingredients
*All Natural Original PAM No Stick Cooking Spray, 0.27 gram(s) Croutons, New York Texas Toast Seasoned, 5 croutons, 3 serving (recipe calls for 1.5 tbsp of dry breadcrumbs, I used crushed croutons because that is what was available) Spinach, fresh, 1.5 cup Milk, nonfat (skim milk), .66 cup (2/3 cup) *Flour, white, .125 cup (2 tbsp) Salt, .125 tsp (1/8 tsp) Nutmeg, ground, .125 tsp (1/8 tsp) Pepper, black, .125 tsp (1/8 tsp) Parmesan Cheese, grated, 0.5 cup Egg Yolk, 2 large Egg white, large, 4 serving Cream of tartar, .25 tsp (1/4 tsp)
1. Place baking sheet in oven. Preheat to 425 degrees.
2. Coat 4 (6 oz) ramekins with cooking spray and sprinkle evenly with breadcrumbs.
3. Heat large skillet over med.high heat. Coat pan with cooking spray. Add spinach; cook 2 minutes or until spinach wilts, tossing constantly. Place spinach in colander; let stand 5 minutes. Squeeze excess liquid from spinach. Coarsely chop
4. Combine egg whites and cream of tartar in a large bowl and let stand at room temp for 15 minutes.
5. Combine milk and flour, nutmeg, salt and pepper in small saucepan over med/high heat, stirring with whisk until smooth. Cook 2 minutes or until thick and bubbly, stirring constantly. Spoon mixture into a large bowl and let stand for 10 minutes. stir in spinach, cheese and egg yolks.
6. Beat egg whites with a mixer at high speed until peaks form (do not over beat). Gently stir one-quarter of egg whites into spinach mixture, gently fold in remaining egg whites.
7. Gently spoon mixture into prepared ramekins. Sharply tap dishes 2 or 3 times on counter to level. Place dishes on preheated baking sheet; return to oven.
8. Immediately reduce oven temp to 350 degrees.
9. Bake for 21 minutes or until puffy and golden brown.
Serve immediately and enjoy!!
Serving Size: Serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user LKWICKS.
2. Coat 4 (6 oz) ramekins with cooking spray and sprinkle evenly with breadcrumbs.
3. Heat large skillet over med.high heat. Coat pan with cooking spray. Add spinach; cook 2 minutes or until spinach wilts, tossing constantly. Place spinach in colander; let stand 5 minutes. Squeeze excess liquid from spinach. Coarsely chop
4. Combine egg whites and cream of tartar in a large bowl and let stand at room temp for 15 minutes.
5. Combine milk and flour, nutmeg, salt and pepper in small saucepan over med/high heat, stirring with whisk until smooth. Cook 2 minutes or until thick and bubbly, stirring constantly. Spoon mixture into a large bowl and let stand for 10 minutes. stir in spinach, cheese and egg yolks.
6. Beat egg whites with a mixer at high speed until peaks form (do not over beat). Gently stir one-quarter of egg whites into spinach mixture, gently fold in remaining egg whites.
7. Gently spoon mixture into prepared ramekins. Sharply tap dishes 2 or 3 times on counter to level. Place dishes on preheated baking sheet; return to oven.
8. Immediately reduce oven temp to 350 degrees.
9. Bake for 21 minutes or until puffy and golden brown.
Serve immediately and enjoy!!
Serving Size: Serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user LKWICKS.
Nutritional Info Amount Per Serving
- Calories: 315.1
- Total Fat: 14.9 g
- Cholesterol: 208.1 mg
- Sodium: 935.7 mg
- Total Carbs: 17.8 g
- Dietary Fiber: 0.7 g
- Protein: 26.1 g
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