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.
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