Souffle sounds fancy…

30 05 2010

but it is just eggs with good stuff thrown in ! I came home from Michigan on Wednesday night this past week, and we needed to go to the grocery store. We had eggs, cheese ends, and loads of spinach ! This is a forgiving recipe, as i threw in some chopped ham, didnt have enough cottage cheese, and I had loads of cheese bits but none of them were cheddar. It makes quite of bit, good cold or re-warmed the next day for breakfast. This recipe is courtesy of Linda Farnsworth, Bariatric Eating.

Cheese and Spinach Souffle

Vegetable cooking spray
2 tablespoons butter
1/2 cup minced onion
2 cloves garlic, minced
1 teaspoon Splenda
One 10 ounce pkg. frozen chopped spinach, thawed and squeezed dry
6 eggs
1 1/2 cups cottage cheese
3/4 cup milk
1 tablespoon flour
1/4 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon freshly grated nutmeg
Pinch cayenne pepper
1/2 cup freshly grated parmesan cheese
3/4 cup shredded cheddar cheese

Preheat oven to 350 degrees. Coat a 9-inch baking pan with vegetable cooking spray and set aside.
In a frying pan over medium heat melt butter and saute the onion, garlic, and Splenda until golden and soft, about 5 minutes. Stir in spinach and heat through.

In a large bowl beat together the eggs, cottage cheese, milk, flour, salt, pepper, nutmeg, and cayenne. Stir in the onion-spinach mixture and the parmesan and cheddar cheeses. Pour into prepared pan and bake for 35-40 minutes, or until just set in the middle. Makes 8 servings.

Per Serving: Calories 113; Protein 11 g; Fat 6 g; Carbs 4; Sugar 1g; Sodium 303 mg

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18 09 2011
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