Spinach And Parmesan Souffles - cooking recipe

Ingredients

cooking spray (for coating)
1 1/2 tablespoons dry breadcrumbs
1 (6 ounce) package baby fresh spinach
2/3 cup nonfat milk
2 tablespoons all-purpose flour
1/8 teaspoon salt
1/8 teaspoon ground nutmeg
1/8 teaspoon black pepper
2 ounces freshly grated parmigiano-reggiano cheese
2 large egg yolks
4 large egg whites
1/4 teaspoon cream of tartar

Preparation

Place a baking sheet in the oven and preheat to 425 degrees.
Coat 4 (6 ounce) ramekins with cooking spray, and sprinkle breadcrumbs, tilting and turning dishes to coat sides completely.
Heat a non-stick skillet over medium-high heat, and lightly coat with cooking spray.
Add spinach, cook 2 minutes or until wilts, tossing constantly.
Place spinach in collander, and let stand 5 minutes.
Squeeze excess liquid from spinach, and coursely chop.
Combine milk, flour, salt, nutmeg, and black pepper in a small saucepan over medium-high heat stirring with a whisk until smooth.
Cook 2 minutes or until mixture is thick and bubbly, stirring constantly.
Spoon mixture in a large bowl, and let stand 10 minutes.
Stir in spinach, cheese, and egg yolks.
Combine egg whites, and cream of tartar, in a large bowl, and let stand at room temperature for 15 minutes.
Beat with a mixer at high speed until medium peaks form(do not overbeat).
Gently stir 1/4 of egg whites into spinach mixture, and gently fold in remaining whites.
Gently spoon mixture into prepared dishes, and sharply tap dishes 2 or 3 times on counter to level.
Place dishes on prepared baking sheet, and return to a 425 degree oven.
Immediately reduce oven temperature to 350 degrees for 21 minutes or until puffy and golden brown.
Serve immediately.