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1
Preheat the oven to 400F.
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2
Position the rack in the center of the oven.
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3
Coat a 2-quart souffle dish or 6 individual 8-ounce dishes with cooking spray.
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4
Coat with bread crumbs.
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5
Tap out excess; set aside.
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6
Fill a bowl with ice and water; set aside.
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7
Place a steamer basket in a large saucepan; fill with 1 inch water.
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8
Bring to a boil, and add the spinach.
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9
Cover, and steam until wilted, about 3 minutes.
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10
Drain, and plunge into the ice bath to stop the cooking.
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11
Let cool, and squeeze out excess water.
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12
Place the spinach in the bowl of a food processor; pulse until finely chopped; set aside.
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13
You should have about 1 cup.
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14
Melt the butter in a small saucepan over medium heat.
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15
Whisk in the flour, and cook, stirring constantly, for 3 minutes.
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16
Gradually whisk in the milk, and bring just to a simmer.
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17
Cook, stirring constantly, until slightly thickened, about 3 minutes.
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18
Stir in salt and pepper.
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19
Remove from heat, and set aside.
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20
In a large bowl, whisk 2 egg yolks until blended.
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21
Whisk in a little white sauce to temper the eggs, then add the remaining sauce, whisking until combined.
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22
Add the cooked spinach and grated cheese.
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23
Place the 4 egg whites and cream of tartar in the bowl of an electric mixer fitted with the whisk attachment.
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24
Beat on low until soft peaks begin to form.
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25
Increase speed to high; beat until stiff peaks form and the egg whites are smooth.
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26
Using a rubber spatula, transfer one-third of the egg whites to the spinach mixture; gently fold in until blended.
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27
Add the spinach mixture to the remaining egg whites; gently fold in until just combined.
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28
Pour into the prepared dish or dishes.
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29
Place the souffle in the oven; reduce heat to 375F.
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30
Bake until puffed and golden, 20 to 30 minutes.
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31
Serve immediately.
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32
(Per serving)
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33
Calories: 149
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34
Fat: 7g
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35
Cholesterol: 85mg
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36
Carbohydrate: 11g
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37
Sodium: 488mg
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38
Protein: 11g
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39
Fiber: 2g
