Spinach and potato puffs

1.0 large Egg, fresh, whole, raw
0.5 tsp Pepper, black
0.5 tsp Salt
1.0 clove Garlic
0.5 medium (2-1/2" dia) Onions, raw
1.0 cup Baked Potato (baked potatoes)
1.0 package (10 oz) yields Spinach, frozen
1.5 cup Kraft 2% Shredded Cheddar Cheese
2.0 tbsp Extra Virgin Olive Oil
0.13 cup Whole Wheat Flour
1.0 cup Dairy, Milk - Whole - 1 cup

Cook potato until soft. Thaw spinach and squeeze out excess water. In sautee pan cook onion and garlic in olive oil until soft. Add whole wheat flour and cook for 1-2 minutes Slowly add milk and stir until sauce thickens Stir in shredded cheese a handful at a time until all incorporated Temper egg yolk then add into cheese mixture Put everything in the blender until mixed well Beat egg whites until stiff peaks form Fold spinach mixture into egg whites Spoon into greased muffin tin and bake at 425 for 25 minutes Serving Size: Makes 12 little souffle muffins

Number of Servings: 12.0

Recipe submitted by SparkPeople user MEL912.