Green Eggs and Ham Stuffed Popovers √

Serves 6.

Note: Sautéed spinach and ham, mixed with creamy scrambled eggs, make a delightful filling for crispy, golden, impossibly puffy popovers. From Meredith Deeds.


• 1 c. unbleached all-purpose flour

• 1/2 tsp. salt

• 1 c. (2-percent) milk

• 2 eggs

• 6 tbsp. grated Parmesan

• Nonstick spray



Scrambled eggs:

• 8 eggs

• 2 tbsp. low-fat sour cream

• 1/8 tsp. salt

• 1/4 tsp. freshly ground black pepper

• 3 tsp. olive oil, divided

• 6 c. baby spinach

• 3/4 c. diced low-sodium ham


To make the popovers: Preheat oven to 400 degrees.

In a blender, combine the flour, 1/2 teaspoon salt, milk and eggs. Blend until smooth.

Spray popover pans with nonstick spray. Fill each of the tins about 3/4 full with the batter and sprinkle the tops of each with 1 tablespoon Parmesan. Bake until puffed and deep brown, about 40 minutes. Transfer the popovers to a rack.

To make the scrambled eggs: Whisk the eggs together with the sour cream, 1/8 teaspoon salt and freshly ground black pepper, and set aside. Heat 1 teaspoon olive oil in a medium nonstick skillet over medium heat. Add the baby spinach and cook, tossing, until wilted, about 1 minute. Remove to a colander and drain any excess liquid. Transfer to a cutting board and chop finely. Set aside.

Wipe out the skillet and return to medium heat. Add remaining 2 teaspoons oil and the ham. Sauté for 2 minutes or until lightly browned. Lower the heat to low and add the eggs. Cook, stirring occasionally, until just set, about 4 minutes. Add the spinach to the eggs and stir to combine.

To serve, open the popovers and fill with the eggs. Serve immediately.

Nutrition information per serving:

Calories 311 Fat 15 g Sodium 670 mg

Carbohydrates 21 g Saturated fat 5 g Calcium 215 mg

Protein 21 g Cholesterol 330 mg Dietary fiber 1 g

Diabetic exchanges per serving: 1 vegetable, 1 bread/starch, 2 medium-fat meat, 1 fat.