Yield: 2 servings
|1 cup||Nonfat milk|
|3 tablespoons||Chopped fresh marjoram|
|1 each||Lightly coat interior of a 1 3/4-quart souffle or other straight-sided|
|\N \N||Baking dish with oil.|
|2 eaches||In a 2- to 3-quart pan, stir milk smoothly into|
|½ cup||Chopped spinach|
|2 larges||Egg yolks|
|¼ teaspoon||Cream of tartar cornstarch. Add|
|1 tablespoon||Instant minced onion|
|⅛ teaspoon||Ground nutmeg|
|¼ cup||Shredded parmesan cheese|
|6 larges||Egg whites|
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.
Submitted By EARL SHELSBY On 01-08-95