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Cook Time:25 minsAdditional Time:50 minsTotal Time:1 hr 15 minsServings:8Yield:8 servings, about 1 cup eachJump to Nutrition Facts
Cook Time:25 minsAdditional Time:50 minsTotal Time:1 hr 15 minsServings:8Yield:8 servings, about 1 cup each
Cook Time:25 mins
Cook Time:
25 mins
Additional Time:50 mins
Additional Time:
50 mins
Total Time:1 hr 15 mins
Total Time:
1 hr 15 mins
Servings:8
Servings:
8
Yield:8 servings, about 1 cup each
Yield:
8 servings, about 1 cup each
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients3 10-ounce packages frozen spinach, thawed1cuplow-fat milk¼cupall-purpose flour¼teaspoonsalt¼teaspoonwhite or black pepper⅛teaspoonnutmeg1cupextra sharp Cheddar cheese, divided1cuplow-fat cottage cheese3large egg whites
Cook Mode(Keep screen awake)
Ingredients
3 10-ounce packages frozen spinach, thawed
1cuplow-fat milk
¼cupall-purpose flour
¼teaspoonsalt
¼teaspoonwhite or black pepper
⅛teaspoonnutmeg
1cupextra sharp Cheddar cheese, divided
1cuplow-fat cottage cheese
3large egg whites
DirectionsPreheat oven to 350 degrees F. Coat a shallow 2-quart baking dish with cooking spray.Press spinach in a mesh strainer to get out as much moisture as possible. Pulse in a food processor until very finely chopped.Combine milk, flour, salt, pepper and nutmeg in a large saucepan. Cook over medium heat, whisking, until thickened, 2 to 4 minutes. Remove from the heat and stir in 1/2 cup Cheddar, cottage cheese and the spinach.Beat egg whites in a large bowl with an electric mixer, slowly increasing the speed, until they begin to foam. Continue to beat until the whites hold their shape; do not overbeat. (You’ll know they are ready when you lift the beaters out and the peak doesn’t flop over.)Gently fold the whites into the spinach mixture with a rubber spatula until uniform. (It’s OK if a few white streaks remain.) Transfer to the prepared baking dish.Bake for 35 minutes. Top with the remaining 1/2 cup Cheddar; continue baking until the cheese is melted, about 10 minutes more. Let stand for 5 minutesTipsTo make ahead: Prepare Steps 2 & 3, refrigerate for up to 1 day. Bring to room temperature before folding in egg whites.Originally appeared: EatingWell Magazine, November/December 2012
Directions
Preheat oven to 350 degrees F. Coat a shallow 2-quart baking dish with cooking spray.Press spinach in a mesh strainer to get out as much moisture as possible. Pulse in a food processor until very finely chopped.Combine milk, flour, salt, pepper and nutmeg in a large saucepan. Cook over medium heat, whisking, until thickened, 2 to 4 minutes. Remove from the heat and stir in 1/2 cup Cheddar, cottage cheese and the spinach.Beat egg whites in a large bowl with an electric mixer, slowly increasing the speed, until they begin to foam. Continue to beat until the whites hold their shape; do not overbeat. (You’ll know they are ready when you lift the beaters out and the peak doesn’t flop over.)Gently fold the whites into the spinach mixture with a rubber spatula until uniform. (It’s OK if a few white streaks remain.) Transfer to the prepared baking dish.Bake for 35 minutes. Top with the remaining 1/2 cup Cheddar; continue baking until the cheese is melted, about 10 minutes more. Let stand for 5 minutesTipsTo make ahead: Prepare Steps 2 & 3, refrigerate for up to 1 day. Bring to room temperature before folding in egg whites.
Preheat oven to 350 degrees F. Coat a shallow 2-quart baking dish with cooking spray.
Press spinach in a mesh strainer to get out as much moisture as possible. Pulse in a food processor until very finely chopped.
Combine milk, flour, salt, pepper and nutmeg in a large saucepan. Cook over medium heat, whisking, until thickened, 2 to 4 minutes. Remove from the heat and stir in 1/2 cup Cheddar, cottage cheese and the spinach.
Beat egg whites in a large bowl with an electric mixer, slowly increasing the speed, until they begin to foam. Continue to beat until the whites hold their shape; do not overbeat. (You’ll know they are ready when you lift the beaters out and the peak doesn’t flop over.)
Gently fold the whites into the spinach mixture with a rubber spatula until uniform. (It’s OK if a few white streaks remain.) Transfer to the prepared baking dish.
Bake for 35 minutes. Top with the remaining 1/2 cup Cheddar; continue baking until the cheese is melted, about 10 minutes more. Let stand for 5 minutes
Tips
To make ahead: Prepare Steps 2 & 3, refrigerate for up to 1 day. Bring to room temperature before folding in egg whites.
Originally appeared: EatingWell Magazine, November/December 2012
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Nutrition Facts(per serving)142Calories6gFat10gCarbs14gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
