Baked Spinach Souffle recipe

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07/19/2010

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Vegetarian and low carb recipe for Baked Spinach Souffle - the perfect opening treat for a dinner party or side dish to the main meal.

Ingredients

566gr Spinach, chopped, frozen
1 medium onions , diced
1 tsp minced garlic
1 cup plain nonfat yogurt
1/2 cup fat free sour cream
1 cup Cheese, cheddar, sharp, reduced fat, finely shredded
2 eggs
2 egg whites
1 tsp Worcestershire sauce
1/4 tsp ground nutmeg
1 pinch salt and pepper (to taste)

Directions

Preheat the oven to 350 degrees F/180 degrees C. Coat a 13 x9 x2 (inches) baking pan with non-stick cooking spray.

Prepare the frozen spinach according to package directions.

Coat a skillet with non-stick cooking spray and put over medium heat. Cook the garlic and onions for about 5 minutes and remove from heat.

In a large bowl, mix the cooked spinach, onion and garlic mixture, yogurt, sour cream, cheddar cheese, eggs, egg whites, Worcestershire sauce, nutmeg, and salt and pepper to taste.

Put mixture in the baking dish. Bake for approximately 40 minutes. Serve immediately.

Nutritional info

Amount Per Serving:

Calories 101.1
Total Carbs 7.7 g
Dietary Fiber 1 g
Sugars 4.3 g
Total Fat 3.5 g
Saturated Fat 1.7 g
Unsaturated Fat 1.7 g
Potassium 47.9 mg
Protein 8.3 g
Sodium 237 mg