- 6
Ingredients
- 1/2 C. chopped onion
- 1/4 C. safflower oil
- 1 C. chopped spinach leaves
- 2 C. part-skim ricotta cheese
- 1/2 tsp. dried dill weed
- 2 eggs, separated
- 1/2 C. grated Parmesan cheese
- 2 egg whites
Preparation
Step 1
Preheat oven to 375°degrees. Oil a 2 quart souffle dish or 8 ramekins. Set aside.
In a skillet over medium-high heat, saute the onion in the oil for 10 minutes, stirring frequently to prevent browning.
At the same time, place spinach in a heavy pot with a tight lid and cook over medium heat for 3-5 minutes, or until spinach is wilted. (No water is needed the spinach's moisture will cook it.)
Remove onion from heat. Drain spinach and combine with sauteed onion.
In a large bowl, combine onion and spinach, ricotta, dill weed, egg yolks and Parmesan.
In another bowl, beat (all four) egg whites until they form soft peaks. Fold into spinach mixture.
Pour souffle batter into prepared dishes and bake for 35 minutes or until lightly browned. Serve immediately.