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Spinach Souffle Recipe

Spinach Souffle Recipe

4 servings



1 small onion, minced

1 teaspoon margarine or butter

3 tablespoons flour

1/2 teaspoon ground nutmeg

1/2 cup each: fat-free milk, reduced-sodium fat-free chicken or vegetable broth

2 egg yolks, lightly beaten

1 package frozen chopped spinach, thawed, well drained

1/8 teaspoon white pepper

4 egg whites

Pinch cream of tartar


Sauté onion in margarine in medium saucepan until tender, 3 to 4 minutes, stir in flour and nutmeg and cook 1 minute. Whisk in milk and broth and heat to boiling, whisking until thickened, about 1 minutes. Whisk about half the sauce into egg yolks, whisk yolk mixture into saucepan. Mix in spinach and white pepper.


Beat egg whites and cream of tartar in large bowl to stiff, but not dry, peaks, fold into spinach mixture and spoon into greased 1-quart soufflé dish. Bake, uncovered, at 350 degrees until puffed and browned, about 40 minutes. Serve immediately.

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