But there are vegetables in my life. I promise. Lots of’em. I puffy heart the green things…nearly as much as baked doughnuts and all things buffalo saucy. Nearly.
The farmer’s markets opened last weekend and while there was no question in my mind that I would be stopping by, it was Mr. Prevention who suggested it as a Saturday morning activity. We ended up with organic, local, grass-fed cheeses (one low-fat and low-salt that it amazing…and the other is a garlic cheddar – yum!), a loaf of cranberry walnut bread that Mr. Prevention has all but polished off (I was good for a nibble here and there – I’ve been enjoying the Coconut Banana Bread I made on Saturday 🙂 ), and a HUGE bag of spinach (nearly a pound) for $2!! And this was sure some fine-looking spinach.
We came home to have spinach salads and grilled chicken for lunch and the following morning I knew this recipe from Cooking Light would help put to good use all that fresh spinach. These are packed with spinach and are a protein-rich, nutrient-dense, low-calorie start to your day. They also reheat really well in the microwave, so they’re a perfect make-ahead breakfast for busy weekday mornings!
Spinach and Parmesan Souffles from Cooking Light June 2011
1 1/2 Tbsp dry breadcrumbs
1 (6-ounce) package fresh baby spinach
2/3 cup fat-free milk
2 Tbsp all-purpose flour
1/8 tsp salt
1/8 tsp ground nutmeg
1/8 tsp freshly ground black pepper
1/2 cup (2 ounces) freshly grated Parmigiano-Reggiano cheese
2 large egg yolks
4 large egg whites
1/4 tsp cream of tartar
Place a baking sheet in the oven. Preheat oven to 425 F.
Coat 4 (6-ounce) ramekins with cooking spray; sprinkle evenly with breadcrumbs, tilting and turning dishes to coat sides completely.
Heat a large nonstick skillet over medium-high heat. Lightly coat pan with cooking spray. Add spinach; cook for 2 minutes or until spinach wilts, tossing constantly. Place spinach in a colander; let stand 5 minutes. Squeeze excess liquid from spinach. Coarsely chop spinach.
Combine 2/3 cup milk and the next 4 ingredients (through black pepper) in a small saucepan over medium-high heat, stirring with a whisk until smooth. Cook for 2 minutes or until mixture is thick and bubbly, stirring constantly. Spoon mixture into a large bowl, and let stand for 10 minutes. Stir in spinach, cheese, and egg yolks.
Combine egg whites and cream of tartar in a large bowl, and let stand at room temperature for 15 minutes. Beat with a mixer at high speed until medium peaks form (do not over-beat). Gently stir one-fourth of egg whites into spinach mixture, and gently fold in the remaining egg whites. Gently spoon mixture into prepared dishes. Sharply tap dishes 2 or 3 times on counter to level. Place dishes on preheated baking sheet; return baking sheet to 425 F oven. Immediately reduce oven temperature to 350 F; bake souffles at 350 F for 21 minutes or until puffy and golden brown. Serve immediately. Yield: 4 souffles.
Nutrition Information (per souffle): 163 calories; 6 g. fat; 115 mg. cholesterol; 405 mg. sodium; 14.6 g. carbohydrate; 1.4 g. fiber; 13.2 g. protein
Result: These were very good and perfect for the spinach-lover! Mr. Prevention commented that there was a lot of spinach, but in a good way. There is the perfect balance between the savory cheese and hearty spinach and eggs. They weren’t exactly a breeze to make…in that, I dirtied a lot of dishes! Worth it! Enjoy!
It’s hard to believe it’s the end of May already, isn’t it? Time flies, but it’s going to be one fun summer!
Question: What’s your favorite way to eat spinach?
Hump Day already…weee! Meetings, clinic, and class – it’s a busy one! Off I go!