Spinach and Parmesan Souffles |
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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 6 |
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The Italian-Parmigiano- Reggiano cheese has a superior nutty flavor you won't find in the domestic alternatives. Ingredients:
cooking spray (for coating) |
1 1/2 tablespoons dry breadcrumbs |
1 (6 ounce) package baby fresh spinach |
2/3 cup nonfat milk |
2 tablespoons all-purpose flour |
1/8 teaspoon salt |
1/8 teaspoon ground nutmeg |
1/8 teaspoon black pepper |
2 ounces freshly grated parmigiano-reggiano cheese |
2 large egg yolks |
4 large egg whites |
1/4 teaspoon cream of tartar |
Directions:
1. Place a baking sheet in the oven and preheat to 425 degrees.
2. Coat 4 (6 ounce) ramekins with cooking spray, and sprinkle breadcrumbs, tilting and turning dishes to coat sides completely.
3. Heat a non-stick skillet over medium-high heat, and lightly coat with cooking spray.
4. Add spinach, cook 2 minutes or until wilts, tossing constantly.
5. Place spinach in collander, and let stand 5 minutes.
6. Squeeze excess liquid from spinach, and coursely chop.
7. Combine milk, flour, salt, nutmeg, and black pepper in a small saucepan over medium-high heat stirring with a whisk until smooth.
8. Cook 2 minutes or until mixture is thick and bubbly, stirring constantly.
9. Spoon mixture in a large bowl, and let stand 10 minutes.
10. Stir in spinach, cheese, and egg yolks.
11. Combine egg whites, and cream of tartar, in a large bowl, and let stand at room temperature for 15 minutes.
12. Beat with a mixer at high speed until medium peaks form(do not overbeat).
13. Gently stir 1/4 of egg whites into spinach mixture, and gently fold in remaining whites.
14. Gently spoon mixture into prepared dishes, and sharply tap dishes 2 or 3 times on counter to level.
15. Place dishes on prepared baking sheet, and return to a 425 degree oven.
16. Immediately reduce oven temperature to 350 degrees for 21 minutes or until puffy and golden brown.
17. Serve immediately.
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