Fresh Spinach Souffle with Sun-Dried Tomato Sauce

From Yankee's B&B and Inn Directory

Eggs Recipes | Vegetables Recipes

Yield: 4 servings

• Souffle
• 1 tablespoon olive oil
• 1-1/2 cups fresh baby spinach leaves
• 3/4 cup low-fat cottage cheese
• 1/4 cup finely grated Parmesan cheese
• 3/4 cup low-fat or skim milk
• 4 eggs
• Garnish
• 1/2 cup grated sharp cheddar cheese
• 1/4 cup chopped mixed fresh herbs (basil, sage, tarragon, dill, chives)
• 1 cup sun-dried tomato sauce

Heat oil in small pan and saute spinach 2 minutes. Cool to room temperature. Puree cottage cheese, Parmesan, and milk together until smooth. Add eggs; blend until smooth. Add sauteed spinach.

Lightly grease 1-cup ramekins and fill each with 1/2 cup egg mixture. Microwave ramekins on high setting 4 to 6 minutes or until egg mixture puffs. Do not overcook. Turn souffles onto individual plates and sprinkle with cheddar cheese and fresh herbs. Top with sun-dried tomato sauce and serve.

Sun-Dried Tomato Sauce

• 1 cup plain nonfat yogurt
• 2 or 3 sun-dried tomato pieces
• packed in oil, drained
• 1 clove fresh garlic

Puree ingredients until smooth.

Comments

Souffle: As variations, substitute fresh broccoli or sauteed sweet peppers and onions for the spinach. Sauce: Extra sauce will keep in the refrigerator for up to 1 week.

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