Spinach And Gruyère Souffle

• Cooking spray
• 3 tablespoons dry breadcrumbs, divided
• 1/4 cup finely chopped onion
• 2 tablespoons all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon ground red pepper
• Dash of ground nutmeg
• 1 cup fat-free milk, divided
• 1 large egg yolk, lightly beaten
• 6 tablespoons (1 1/2 ounces) finely grated Gruye@Sre cheese
• 1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
• 6 large egg whites, lightly beaten
• 1/4 teaspoon cream of tartar

1. Preheat oven to 400u0b0.
2. Coat a 1-quart souffle dish with cooking spray; sprinkle with 1 tablespoon breadcrumbs.
3. Heat a medium saucepan coated with cooking spray over medium-high heat. Add onion; saute 2 minutes or until tender. Remove from heat. Add flour, salt, peppers, and nutmeg, stirring well. Gradually add 1/2 cup milk, stirring with a whisk until well blended. Stir in 1/2 cup milk. Cook mixture over medium heat 2 minutes or until thick and bubbly, stirring constantly with a whisk. Remove from heat.
4. Place egg yolk in a bowl. Gradually add milk mixture to egg yolk, stirring constantly with a whisk. Return mixture to pan. Cook 1 minute or until thick. Remove from heat; stir in cheese and spinach. Cool 5 minutes.
5. Place egg whites and cream of tartar in a large bowl; beat with a mixer at high speed until stiff peaks form. Gently stir one-fourth of egg white mixture into milk mixture; gently fold in remaining egg white mixture and 2 tablespoons breadcrumbs. Spoon into prepared dish. Bake at 400u0b0 for 30 minutes or until souffle is puffy and set. Serve immediately.

cooking spray, breadcrumbs, onion, flour, salt, freshly ground black pepper, ground red pepper, ground nutmeg, milk, egg yolk, gruyesre cheese, egg whites, cream of tartar

Taken from www.myrecipes.com/recipe/spinach-gruyre-souffle (may not work)