Spinach, Mushroom and Gouda Souffle
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I got this recipe from Self magazine...thought it would be nice to share enjoy...Enhance eggs with spinach, which has mounds of magnesium, a mineral that helps keep blood pressure steady.
Serves 4
INGREDIENTS
Vegetable oil cooking spray
1/2 cup chopped shallots
1 cup shiitakes, sliced
1 cup chopped spinach, blanched and squeezed
4 large cloves garlic, chopped
1 cup skim milk
3 tablespoons flour
2 whole eggs, separated
1/3 cup grated smoked Gouda
1/4 cup grated Pecorino Romano
1 teaspoon Dijon mustard
2 egg whites
2 pints cherry tomatoes, halved
1/2 cup chopped fresh basil (or parsley)
1 tablespoon chopped fresh thyme
1 tablespoon red wine vinegar
PREPARATION
Heat oven to 375°. In a large skillet coated with cooking spray, cook shallots over medium-low heat, stirring, 3 minutes. Add shiitakes; stir until soft, 5 minutes. Add spinach and 1/2 chopped garlic; stir about 3 minutes. Season with salt and pepper. Remove from heat. Whisk milk and flour in a small saucepan over medium-low heat. Bring to a boil, then reduce heat to a simmer, whisking, 5 minutes. Whisk egg yolks, one at a time, into milk-flour mixture; whisk in cheeses and mustard. Season with salt and pepper. Fold spinach mixture into egg mixture. Beat egg whites in a bowl until firm peaks form. Stir 1/4 whites into spinach-egg mixture; fold in remaining whites. Coat a 1 1/2-quart soufflé dish with cooking spray. Spoon mixture into dish. Bake until puffed and golden, 30 minutes. In a medium skillet coated with cooking spray, cook remaining chopped garlic, stirring, until lightly golden. Stir in tomatoes; cook 3 to 4 minutes. Stir in basil, thyme and vinegar; season with salt and pepper. Spoon soufflé onto plates; top with tomatoes.
SERVE WITH 1 cup cubed roasted butternut squash per person. Toss squash with 2 tsp olive oil; season with salt and pepper. Bake at 400° until tender, 30 minutes.
The skinny
235 calories per serving, 8 g fat (4 g saturated), 26 g carbs, 4 g fiber, 17 g protein
WITH SIDE 363 calories per serving, 17 g fat (5 g saturated), 38 g carbs, 6 g fiber, 18 g protein
Serves 4
INGREDIENTS
Vegetable oil cooking spray
1/2 cup chopped shallots
1 cup shiitakes, sliced
1 cup chopped spinach, blanched and squeezed
4 large cloves garlic, chopped
1 cup skim milk
3 tablespoons flour
2 whole eggs, separated
1/3 cup grated smoked Gouda
1/4 cup grated Pecorino Romano
1 teaspoon Dijon mustard
2 egg whites
2 pints cherry tomatoes, halved
1/2 cup chopped fresh basil (or parsley)
1 tablespoon chopped fresh thyme
1 tablespoon red wine vinegar
PREPARATION
Heat oven to 375°. In a large skillet coated with cooking spray, cook shallots over medium-low heat, stirring, 3 minutes. Add shiitakes; stir until soft, 5 minutes. Add spinach and 1/2 chopped garlic; stir about 3 minutes. Season with salt and pepper. Remove from heat. Whisk milk and flour in a small saucepan over medium-low heat. Bring to a boil, then reduce heat to a simmer, whisking, 5 minutes. Whisk egg yolks, one at a time, into milk-flour mixture; whisk in cheeses and mustard. Season with salt and pepper. Fold spinach mixture into egg mixture. Beat egg whites in a bowl until firm peaks form. Stir 1/4 whites into spinach-egg mixture; fold in remaining whites. Coat a 1 1/2-quart soufflé dish with cooking spray. Spoon mixture into dish. Bake until puffed and golden, 30 minutes. In a medium skillet coated with cooking spray, cook remaining chopped garlic, stirring, until lightly golden. Stir in tomatoes; cook 3 to 4 minutes. Stir in basil, thyme and vinegar; season with salt and pepper. Spoon soufflé onto plates; top with tomatoes.
SERVE WITH 1 cup cubed roasted butternut squash per person. Toss squash with 2 tsp olive oil; season with salt and pepper. Bake at 400° until tender, 30 minutes.
The skinny
235 calories per serving, 8 g fat (4 g saturated), 26 g carbs, 4 g fiber, 17 g protein
WITH SIDE 363 calories per serving, 17 g fat (5 g saturated), 38 g carbs, 6 g fiber, 18 g protein
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Replies
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Kale, Potato and Onion Frittata
This one as well..All hail kale: Research shows it turns on your body's natural detoxifying enzymes to help ward off lung and stomach cancers.
Serves 4
INGREDIENTS
Vegetable oil cooking spray
1 yellow or white onion, sliced
1 lb kale, trimmed, blanched 3 minutes in boiling water, drained, squeezed and coarsely chopped
2 cups boiled diced potatoes
2 whole eggs
2 egg whites
1/2 teaspoon paprika (preferably smoked)
PREPARATION
Heat oven to 400°. In a medium cast-iron skillet coated with cooking spray, cook yellow onion over medium heat, stirring, 5 minutes. Add kale and garlic; stir 5 minutes. Add potatoes. Whisk eggs, egg whites, 2 tbsp water and paprika in a bowl; stir into kale-potato mixture. Cook over medium-low heat 1 minute. Transfer skillet to oven; bake until eggs are set and center is slightly runny, 6 to 8 minutes. Broil until top is golden, 1 minute.
SERVE WITH A baked tomato and a salad per person. Halve tomato. Top each half with 2 tbsp grated Parmesan, 1 tsp olive oil and ⅛ tsp each chopped garlic, thyme, basil and parsley; season with pepper. Broil 3 to 5 minutes. Combine 1 cup mixed lettuces, 1 slice red onion and 1/2 tsp each vinegar and olive oil.
THE SKINNY
153 calories per serving, 3 g fat (1 g saturated), 24 g carbs, 4 g fiber, 9 g protein
WITH SIDES 383 calories per serving, 20 g fat (6 g saturated), 34 g carbs, 7 g fiber, 19 g protein0 -
This sounds amazing0
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I know who doesn't like breakfast for dinner..LOL0
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yum, yum, yum!!!! :happy:0
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Yum!0
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This sounds so good
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