Spinach and Parmesan Fallen Soufflé

Check your local farmers' market for the freshest spinach. Squeezing the cooked spinach removes excess moisture.

Yield: 6 servings

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

Preparation

Preheat oven to 375°.

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

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.

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.

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

Nutritional Information

Calories:

92 (34% from fat)

Fat:

3.5g (sat 1.8g,mono 1g,poly 0.3g)

Protein:

8.5g

Carbohydrate:

7.3g

Fiber:

1.2g

Cholesterol:

42mg

Iron:

1.7mg

Sodium:

326mg

Calcium:

193mg