1-1/2 Tbsp. Butter, plus more for pans
1/3 cup grated parmesan, divided
1-1/2 Tbsp. Flour
2/3 cup Milk
1/2 lb fresh spinach, blanched, drained and chopped
Salt and pepper to taste
1 Rbsp. Lemon juice
1/4 tsp. Nutmeg
6 eggs, separated, discarding 1 yolk or reusing for a different dish
1/2 cup cheddar cheese
Preheat oven to 375 degrees. Generously butter a muffin tin or 6 4-oz ramekins. Sprinkle parmesan into the bottom of each. In a saucepan, melt rhe butter. Add the flour and stir th make a roux. Cook, stirring constantly, for 2 minutes. Stir in milk and cook for 1 minute. Turn off heat and stir in salt, pepper, lemon juice, nutmeg and spinach. Stir in the egg yolks and cheese into the hit mixture. In a mixing bowl, beat the egg whites with a pinch of salt until stiff peak. Fold the egg whites into the spinach mixture. Divide the mixture between the ramekins it muffin pans and bake for 20 minutes. Makes 6 servings. (Ramekins)
Recipe by: Laurel Woodward
Note** I use Pam spray for my muffin tins. I also plan to try freezing 1 to see how well they freeze and thaw and taste after. Also plan to try with other ingredients to. I will update afterwards.
