Baked Egg Souffle (it sounds hard, but it really isn't!)
1 big handful fresh spinach
2 eggs (or 1 egg and 2 egg whites)
couple of spoonfuls of low fat ricotta cheese
Bring a little bit of water to boil in a small sauce pan. Throw in the spinach and cover until cooked--about 1-2 minutes. Drain off the water. Beat the eggs and put in a greased, oven-safe dish. ( I use a round mini-casserole dish--just big enough for one person.) Stir in the spinach and drop a couple of spoonfuls of ricotta on top. Sprinkle with salt and pepper. Bake in the oven at 350 degrees until the middle is set (about 20-25 min.). If you want you can turn the broiler on for the last minute or so to get it nice and brown on top. Enjoy.
This is a great lunch for those cold days when you are at home by yourself. Easy to make, and tastes delicious. Throw a couple of tomato wedges on the side and you have yourself 2 veggies at once!!
Subscribe to:
Post Comments (Atom)
1 comment:
Will give this a try today, since I'm home with a sick child.
Post a Comment