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1
Place a baking sheet in the oven and preheat to 425 degrees.
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2
Coat 4 (6 ounce) ramekins with cooking spray, and sprinkle breadcrumbs, tilting and turning dishes to coat sides completely.
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3
Heat a non-stick skillet over medium-high heat, and lightly coat with cooking spray.
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4
Add spinach, cook 2 minutes or until wilts, tossing constantly.
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5
Place spinach in collander, and let stand 5 minutes.
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6
Squeeze excess liquid from spinach, and coursely chop.
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7
Combine milk, flour, salt, nutmeg, and black pepper in a small saucepan over medium-high heat stirring with a whisk until smooth.
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8
Cook 2 minutes or until mixture is thick and bubbly, stirring constantly.
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9
Spoon mixture in a large bowl, and let stand 10 minutes.
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10
Stir in spinach, cheese, and egg yolks.
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11
Combine egg whites, and cream of tartar, in a large bowl, and let stand at room temperature for 15 minutes.
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12
Beat with a mixer at high speed until medium peaks form(do not overbeat).
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13
Gently stir 1/4 of egg whites into spinach mixture, and gently fold in remaining whites.
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14
Gently spoon mixture into prepared dishes, and sharply tap dishes 2 or 3 times on counter to level.
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15
Place dishes on prepared baking sheet, and return to a 425 degree oven.
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16
Immediately reduce oven temperature to 350 degrees for 21 minutes or until puffy and golden brown.
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17
Serve immediately.
