Spinach souffle


  • 1 small onion, minced
  • 1 teaspoon margarine
  • 3 tablespoons flour
  • 1/2 teaspoon ground nutmeg
  • 1/2 cup fat-free milk
  • 1/2 cup reduced-sodium fat-free beef, or vegetable broth
  • 2 egg yolks, lightly beaten
  • 1 package (10-oz) frozen chopped spinach, thawed, well drained
  • Pinch white pepper
  • 4 egg whites
  • Pinch cream of tartar


Saute onion in margarine in medium saucepan until tender;
stir in flour and nutmeg and cook 1 to 2 minutes. Whisk in
milk and broth and heat to boiling, whisking until thickened.
Whisk about half the sauce into egg yolks; whisk yolk mixture
into saucepan. Mix in spinach and white pepper.

Beat egg whites and cream of tartar in large bowl to stiff,
but not dry, peaks; fold into spinach mixture and spoon into
souffle dish. Bake, uncovered, at 350 degrees F. until puffed
and browned, about 40 minutes. Serve immediately.