Spinach And Parmesan Souffles

Total Time: 55 mins Preparation Time: 25 mins Cook Time: 30 mins

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

Recipe

• 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.