| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy, Eggs | Vegetarian | Vegetarian | 4 | Servings |
INGREDIENTS
| 2 1/2 | tb | Flour |
| 1 | tb | Butter subst |
| 1/2 | c | Onion; mince |
| 4 | oz | Spinach |
| 1/4 | ts | Nutmeg |
| 1/2 | c | Evaporated skim milk |
| 2 | lg | Eggs; rm temp, separate |
INSTRUCTIONS
Preheat oven to 350. Spray four 6-ounce custard cups with nonstick cooking spray. Using a total of 1/2 tsp. flour, dust cups evenly; set aside. In medium nonstick saucepan, over medium heat, melt margarine. Add onion; saute 5 minutes, until tender. Whisk in remaining flour; cook, stirring milk; continue cooking, stirring constantly, about 3 minutes, til thick. In smal bowl, beat egg yolks; stir in 2 TBS of the hot milk mixture. Return all to pan and cook> 30 seconds. Remove from heat; stir in spinach and nutmeg. Scrape into large bowl; cover and set aside. In small bowl, with electric mixer on high speed, beat egg whites until stiff but not dry. Stir 1/4 of the whites into spinach mixture to lighten; fold in remaining whites til no white streaks remain. Spoon evenly into cups. Smooth tops and place cups on baking sheet. Bake 15-20 minutes, or til browned. Makes 4 servings, 123 cals per serving. Donna Hartman From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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