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Spinach and Parmesan Fallen Soufflé

Becky Luigart-Stayner
Yield 6 servings
Check your local farmers' market for the freshest spinach. Squeezing the cooked spinach removes excess moisture.

Ingredients

  • Cooking spray
  • 2 tablespoons dry breadcrumbs
  • 2 garlic cloves, minced
  • 10 ounce fresh spinach
  • 1 cup 1% low-fat milk
  • 1 tablespoon cornstarch
  • 1/3 cup (about 1 1/2 ounces) grated fresh Parmigiano-Reggiano cheese
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 1/8 teaspoon grated whole nutmeg
  • 3 large egg whites
  • 1 large egg

Nutrition Information

  • calories 92
  • caloriesfromfat 34 %
  • fat 3.5 g
  • satfat 1.8 g
  • monofat 1 g
  • polyfat 0.3 g
  • protein 8.5 g
  • carbohydrate 7.3 g
  • fiber 1.2 g
  • cholesterol 42 mg
  • iron 1.7 mg
  • sodium 326 mg
  • calcium 193 mg

How to Make It

  1. Preheat oven to 375°.

  2. Lightly coat an 11 x 7-inch baking dish with cooking spray, and dust with breadcrumbs. Set aside.

  3. Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add garlic; cook 20 seconds, stirring constantly. Add spinach; cook 3 minutes or until spinach wilts, stirring occasionally. Remove from heat; cool slightly. Place spinach mixture on several layers of heavy-duty paper towels, and squeeze until barely moist. Place spinach mixture in a blender. Add milk and cornstarch; process until smooth. Add cheese, salt, pepper, and nutmeg; pulse until well blended. Pour into a large bowl.

  4. Place egg whites and egg in a large bowl; beat with a mixer at high speed 5 minutes or until tripled in volume. Gently fold one-fourth of egg mixture into spinach mixture; gently fold in remaining egg mixture (mixture will seem slightly thin). Spoon spinach-egg mixture into prepared baking dish; smooth top with a spatula.

  5. Bake at 375° for 35 minutes or until set in the center. Cool 5 minutes on a wire rack before serving.