Spinach And Parmesan Souffles

• cooking spray (for coating)
• 1 1/2 tablespoons dry breadcrumbs
• 1 (6 ounce) package baby fresh spinach
• 2/3 cup nonfat milk
• 2 tablespoons all-purpose flour
• 1/8 teaspoon salt
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon black pepper
• 2 ounces freshly grated parmigiano-reggiano cheese
• 2 large egg yolks
• 4 large egg whites
• 1/4 teaspoon cream of tartar

1. Place a baking sheet in the oven and preheat to 425 degrees.
2. Coat 4 (6 ounce) ramekins with cooking spray, and sprinkle breadcrumbs, tilting and turning dishes to coat sides completely.
3. Heat a non-stick skillet over medium-high heat, and lightly coat with cooking spray.
4. Add spinach, cook 2 minutes or until wilts, tossing constantly.
5. Place spinach in collander, and let stand 5 minutes.
6. Squeeze excess liquid from spinach, and coursely chop.
7. Combine milk, flour, salt, nutmeg, and black pepper in a small saucepan over medium-high heat stirring with a whisk until smooth.
8. Cook 2 minutes or until mixture is thick and bubbly, stirring constantly.
9. Spoon mixture in a large bowl, and let stand 10 minutes.
10. Stir in spinach, cheese, and egg yolks.
11. Combine egg whites, and cream of tartar, in a large bowl, and let stand at room temperature for 15 minutes.
12. Beat with a mixer at high speed until medium peaks form(do not overbeat).
13. Gently stir 1/4 of egg whites into spinach mixture, and gently fold in remaining whites.
14. Gently spoon mixture into prepared dishes, and sharply tap dishes 2 or 3 times on counter to level.
15. Place dishes on prepared baking sheet, and return to a 425 degree oven.
16. Immediately reduce oven temperature to 350 degrees for 21 minutes or until puffy and golden brown.
17. Serve immediately.

cooking spray, breadcrumbs, fresh spinach, nonfat milk, flour, salt, ground nutmeg, black pepper, cheese, egg yolks, egg whites, cream of tartar

Taken from www.food.com/recipe/spinach-and-parmesan-souffles-457988 (may not work)