Creamed Spinach Bake
PREP 30 minutes
COOL 20 minutes
BAKE 20 minutes at 400°F
SERVES 4
See Also: Cauliflower-Crusted Pizza Recipe
Ingredients:
- 1 9-oz. pkg. fresh spinach, chopped
- 1⁄2 cup chopped onion
- 3 Tbsp. butter
- 3 Tbsp. all-purpose fl our
- 1 Tbsp. snipped fresh tarragon
- 1⁄4 tsp. salt
- 1 cup milk
- 2⁄3 cup fi nely shredded
- Parmesan cheese (2 oz.)
- 5 eggs, separated
See Also: Lemony Spinach Pesto Recipe
Directions:
- Coat a 2-qt. square baking dish with nonstick cooking spray. Preheat oven to 400°F.
- In a large nonstick skillet wilt spinach in 1 Tbsp. boiling water. Transfer to a colander; press with a spoon to remove liquid.
- In same skillet cook and stir spinach and onion in butter over medium heat about 5 minutes or until tender. Stir in fl our, tarragon, and salt. Add milk; cook and stir until thickened and bubbly. Cool 20 minutes.
- In a bowl stir together the cooled spinach mixture, cheese, and egg yolks. Beat egg whites with a mixer on high until stiff peaks form (tips stand straight). Fold egg whites into spinach mixture, half at a time. Transfer to prepared dish.
- Bake, uncovered, about 20 minutes or until puff ed and golden brown. If desired, top with additional fresh tarragon and Parmesan cheese, sour cream, and/or crushed red pepper.
NUTRITION
PER SERVING 301 cal., 20 g fat (10 g sat. fat), 270 mg chol., 631 mg sodium, 13 g carb., 2 g fi ber, 5 g sugars, 18 g pro.
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