Spinach and Parmesan Soufflé

Serves 4.

Note: Spinach, eggs and cheese make a perfect brunch soufflé. Italian Parmigiano-Reggiano cheese is worth seeking out; it has a superior nutty flavor you won’t find in domestic alternatives. From “Cooking Light Pick Fresh Cookbook.”

• Cooking spray

• 1 1/2 tbsp. dry breadcrumbs

• 1 1/2 c. fresh baby spinach

• 2/3 c. fat-free milk

• 2 tbsp. flour

• 1/8 tsp. salt

• 1/8 tsp. ground nutmeg

• 1/8 tsp. freshly ground black pepper

• 2 oz. grated fresh Parmigiano- Reggiano cheese (about 1/2 c.)

• 2 egg yolks

• 4 egg whites

• 1/4 tsp. cream of tartar


Place a baking sheet in oven. Preheat oven to 425 degrees.

Coat 4 (6-ounce) ramekins with cooking spray and sprinkle evenly with breadcrumbs, tilting and turning dishes to coat sides completely.

Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add spinach; cook 2 minutes or until spinach wilts, tossing constantly. Place spinach in a colander; let stand 5 minutes. Squeeze excess liquid from spinach. Coarsely chop.

Combine milk and flour, salt, nutmeg and pepper in a small saucepan over medium-high heat, stirring with a whisk until smooth. Cook 2 minutes or until mixture is thick and bubbly, stirring constantly. Spoon mixture into a large bowl and let stand 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 15 minutes. Beat with a mixer at high speed until medium peaks form (do not overbeat). Gently stir one-quarter of the egg whites into spinach mixture, and gently fold in 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 it to oven. Immediately reduce oven temperature to 350 degrees; bake soufflés for 21 minutes or until puffy and golden brown. Serve immediately.