Confides Ruth Andrewson of Leavenworth, Washington, "I've coaxed our grandchildren to eat spinach by 'disguising' it in this fluffy egg dish."
- 1 package (10 ounces) fresh spinach
- 1/4 cup butter, cubed
- 1/4 cup all-purpose flour
- 1/4 teaspoon pepper
- 1 cup milk
- 1 teaspoon dried minced onion
- 1 teaspoon salt
- 1/8 teaspoon ground nutmeg
- 3 eggs, separated
- 1/4 teaspoon cream of tartar
- Wash and trim spinach, leaving the water that clings to the leaves. Place in a large skillet and steam just until wilted, about 3-5 minutes. Drain and chop; set aside. Melt butter in a small saucepan over medium heat. Blend in flour and pepper; cook and stir until bubbly. Slowly add milk; bring to a boil, stirring constantly. Cook and stir 1 minute. Remove from the heat. Stir in onion, salt and nutmeg. In a large bowl, beat egg whites until soft peaks form. In another bowl, beat egg yolks until thick and lemon-colored; stir into white sauce. Gently fold into egg whites along with spinach. Pour into a greased 1-1/2-qt. casserole or souffle dish. Place casserole in a larger pan; fill larger pan with 1 in. of water. Bake, uncovered, at 350° for 50-60 minutes or until a knife inserted halfway between the center and edge comes out clean. Serve immediately. Yield: 6 servings.
Originally published as Spinach Souffle in Taste of Home April/May 1995, p17
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