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Ingredientes
- 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
Direcciones
- 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.
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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% |
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