Coat a 1-quart souffle dish with cooking spray; sprinkle with 1 tablespoon breadcrumbs.
Heat a medium saucepan coated with cooking spray over medium-high heat. Add onion; saute 2 minutes or until tender. Remove from heat. Add flour, salt, peppers, and nutmeg, stirring well. Gradually add 1/2 cup milk, stirring with a whisk until well blended. Stir in 1/2 cup milk. Cook mixture over medium heat 2 minutes or until thick and bubbly, stirring constantly with a whisk. Remove from heat.
Place egg yolk in a bowl. Gradually add milk mixture to egg yolk, stirring constantly with a whisk. Return mixture to pan. Cook 1 minute or until thick. Remove from heat; stir in cheese and spinach. Cool 5 minutes.
Place egg whites and cream of tartar in a large bowl; beat with a mixer at high speed until stiff peaks form. Gently stir one-fourth of egg white mixture into milk mixture; gently fold in remaining egg white mixture and 2 tablespoons breadcrumbs. Spoon into prepared dish. Bake at 400° for 30 minutes or until souffle is puffy and set. Serve immediately.
I used this as a base recipe but left out the nutmeg and added oregano and thyme. This was overcooked at 25 mins, unfortunately. Are you supposed to add the onions back in, or are they just to season the pan? I was confused on that point.
This souffle was simple to make (although a stand mixer is a must to whip the egg whites). It didn't take long to make and it was gorgeous out of the oven. It was light, fluffy and delicious. I made the recipe as written, only putting it into six small ramekins rather than one large dish. It only took about 15 minutes for the small souffles to cook in the oven. Impressive enough for guests, but easy enough to make on a weeknight. Also, very filling for the low amount of calories.
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