Fool-Proof Spinach Souffle
1/2 cup chopped onions
1/4 cup oil
2 cups part-skim ricotta cheese
1/2 twaspoon dried dillweed
2 lg eggs; separated, plus 2 egg whites
1/2 cup grated Parmesan cheese
1 cup chopped spinach
2 egg whites
Preheat oven to 375 degrees. Oil one 2-quart souffle dish or 8 ramekins.
In 10-inch nonstick skillet over medium-high heat, saute onion in oil 10
minutes, stirring frequently to prevent browning. Remove from heat and
transfer to medium bowl. Add ricotta, dillweed, egg yolks, and Parmesan.
Place spinach in skillet. Add 2 tablespoons water. Cover and set over
medium-high heat. Cook 3-5 minutes, or until spinach is wilted. Drain
well and add to onion mixture, stirring well to combine.
In another bowl, beat egg whites until they form soft peaks. Fold into
spinach mixture. Pour batter into prepared dish(es) and bake 35 minutes,
or until lightly browned. Serve immediately. Serves 8.