Title: Lean Spinach-Marjoram Souffle
Categories: Eggs
Yield: 4 Servings
| 1 | c | Nonfat milk |
| 1 1/2 | tb | Cornstarch |
| 3 | tb | Chopped fresh marjoram |
| 1 | tb | Instant minced onion |
| 1/2 | ts | Pepper |
| 1/8 | ts | Ground nutmeg |
| 1/2 | c | Chopped spinach |
| 1/4 | c | Shredded parmesan cheese |
| 2 | | Large egg yolks |
| 6 | | Large egg whites |
| 1/4 | ts | Cream of tartar |
1. Lightly coat interior of a 1 3/4-quart souffle or other straight-sided
baking dish with oil. 2. In a 2- to 3-quart pan, stir milk smoothly into
cornstarch. Add marjoram, onion, pepper, and nutmeg. Stir over high heat
until mixture comes to a boil. Smoothly puree in a blender with spinach, 2
tablespoons Parmesan, and egg yolks. 3. In a large bowl, beat egg whites
and cream of tartar on high speed until whites hold soft peaks. Fold
spinach mixture into whites. Scrape into oiled dish. Sprinkle with
remaining Parmesan cheese. 4. With a knife tip, draw a circle on souffle
top 1" from edge. Bake in a 375'F. oven until richly browned and center
jiggles only slightly when gently shaken, about 25 minutes.