Spinach Soufflé

INGREDIENTS:

•4 eggs, separated

•1 large Yukon Gold potato, peeled and diced

•1 10-oz pkg frozen chopped spinach, thawed

•2 tbsp olive oil

•1/2 medium yellow onion, diced into 1/4-inch pieces

•1 clove garlic, minced

•3 tbsp white whole-wheat flour

•1 cup low-fat milk

•1/4 tsp ground nutmeg

•1/4 tsp ground black pepper

•1 1/2 cups shredded low-fat Mozzarrella cheese

•Olive oil cooking spray

INSTRUCTIONS:

1.Add egg whites to a mixing bowl and place in refrigerator to keep cold. In a separate bowl, beat egg yolks and set aside at room temperature. Ensure that oven rack is in middle position and preheat oven to 375°F.

2.Fill a small saucepot with water and bring to a boil on medium-high heat. Add potato, return to a boil and cook for 10 minutes. Drain potato and add back to dry pot. Heat on medium-high for about 2 minutes, until dry. Set aside.

3.Squeeze as much liquid from spinach as possible and set aside. In a large saucepot, heat oil on medium-high. Add onion and garlic and sauté until soft, about 1 to 2 minutes. Add flour and cook for an additional 1 to 2 minutes.

4.Whisk milk slowly into onion mixture until smooth and mixture thickens, about 1 to 2 minutes. Add nutmeg and pepper. Gradually add cheese, mixing until incorporated. Remove mixture from heat. Temper egg yolks by adding about 1/2 cup hot cheese sauce to yolks, beating constantly. Then whisk egg yolk-cheese mixture back into cheese sauce, beating constantly until incorporated and smooth, about 1 minute.

5.In the bowl of a large food processor, add potato, spinach and cheese sauce; purée for 30 seconds to 1 minute, until smooth.

6.Remove egg whites from refrigerator. Beat with an electric mixer on high speed until stiff peaks form, about 3 minutes.

7.Using a spatula, gently fold egg whites into spinach mixture. Mist 8 6-oz ramekins with cooking spray. Fill each ramekin with spinach mixture, until about 1/2 inch from the top. Place ramekins directly on middle oven rack and bake for 25 to 30 minutes, until well browned. (Soufflés will rise.) Remove from oven and serve immediately.