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Add a photoServings: 4
Ingredients
- 50 gm butter
- 1 x onion grated
- 500 gm minced
- Â Â frzn spinach thawed
- 25 gm plain flour
- 200 ml lowfat milk
- 25 gm grated Parmesan cheese
- 3 x Large eggs separated
- 1 x salt and pepper
- Â Â grated nutmeg
- 300 ml Salsa di Pomodori (qv)
Directions
- Heat half the butter in a saucepan add in the onion and fry gently for 5 min.
- Stir in the spinach cover and cook for 5 min.
- Uncover and cook stirring till the moisture has evapourated.
- Heat the remaining butter in a clean pan add in the flour and cook stirring till browned.
- Add in the lowfat milk and cook stirring for 2 min till thick and smooth.
- Remove from the heat and beat in the cheese egg yolks spinach and salt pepper and nutmeg to taste.
- Whisk the egg whites till stiff and fold into the mix.
- Turn into a well buttered 1.5 litre pudding basin and cover with buttered foil.
- Place in a roasting pan halffilled with boiling water.
- Cook in a preheated moderate oven 180 degrees C (350 degrees F) Gas Mark 4 for about 1 hour till hard in the centre.
- Leave for 5 min then turn out onto a warmed serving dish and pour over the sauce to serve.
- Serves 4
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 145g | |
| Recipe makes 4 servings | |
| Calories 226 | |
| Calories from Fat 143 | 63% |
| Total Fat 16.23g | 20% |
| Saturated Fat 9.0g | 36% |
| Trans Fat 0.0g | |
| Cholesterol 191mg | 64% |
| Sodium 248mg | 10% |
| Potassium 205mg | 6% |
| Total Carbs 10.5g | 3% |
| Dietary Fiber 0.8g | 3% |
| Sugars 4.14g | 3% |
| Protein 10.07g | 16% |
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