| 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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