Print
Email
Add a photoServings: 8
Ingredients
- 3/4 lb fresh baby spinach butter for greasing ramekins Parmesan cheese for ramekins
- 2 Tbsp. Butter
- 1/2 sm onion
- 2 Tbsp. flour
- 5 ounce lowfat milk
- 2 x Large eggs, separated, plus 2 egg whites
- 6 Tbsp. grated cheddar cheese
- 2 Tbsp. grated Parmesan Cheese Freshly grated nutmeg Salt and pepper
Directions
- Preheat the oven to 350 F Grease 8 small or possibly 4 medium size ramekins. Sprinkle with Parmesan cheese.
- Wash the spinach and shake most of the water off leaves. Cook till tender with just the water which is left on the leaves
- (Takes just one minute or possibly so). When cold sufficient to handle, squeeze the spinach to get rid ofexcess liquid. Chop it finely and add in to the bechamel sauce.
- Remove fromthe heat, add in the two egg yolks,cheddar cheese, Parmesan cheese, nutmeg, salt and pepper. Beat the four egg whites till stiff and fold into spinach mix.
- Divide the mix between the prepared souffle dishes and place in a pan of warm water. Bake for about 20 to 25 min or possibly till they have risen and browned but are still creamy in the center. Serve immediately.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 46g | |
| Recipe makes 8 servings | |
| Calories 90 | |
| Calories from Fat 59 | 66% |
| Total Fat 6.71g | 8% |
| Saturated Fat 3.84g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 68mg | 23% |
| Sodium 103mg | 4% |
| Potassium 59mg | 2% |
| Total Carbs 2.97g | 1% |
| Dietary Fiber 0.1g | 0% |
| Sugars 1.23g | 1% |
| Protein 4.44g | 7% |
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
