Savory Spinach-Gorgonzola Custards

• 1/2 cup frozen chopped spinach, thawed
• 2 large onions, halved and thinly sliced
• 2 teaspoons olive oil
• 2 teaspoons brown sugar
• Vegetable cooking spray
• 3 ounces crumbled Gorgonzola cheese*
• 1/2 (8-ounce) package fat-free cream cheese, softened
• 1 large egg
• 1 cup reduced-fat milk (2%)
• 1/2 cup egg substitute
• 1/4 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon pepper

1. Drain spinach well, pressing between layers of paper towels. Set aside.
2. Saute sliced onions in hot oil in a large nonstick skillet over medium heat 5 minutes.
3. Stir in brown sugar; cook, stirring occasionally, 20 minutes or until onions are caramel colored. Reserve 1/4 cup onions. Spoon remaining onions evenly into 6 (6-ounce) custard cups coated with cooking spray; sprinkle evenly with Gorgonzola cheese.
4. Beat cream cheese with an electric mixer until smooth. Add egg and next 5 ingredients, beating just until blended. Stir in spinach. Spoon evenly over cheese in custard cups.
5. Place cups in a 13- x 9-inch pan. Add hot water to pan to a depth of 1 inch.
6. Bake at 350u0b0 for 30 to 40 minutes or until almost set. Remove cups from pan. Let stand 10 minutes; unmold, and top with reserved onions.
7. *1 (4-ounce) package crumbled blue cheese may be substituted.
8. Original recipe with half-and-half, more cheese, and oil: Calories 265 (70% from fat); Fat 21g (sat 11g); Chol:159mg.

onions, olive oil, brown sugar, vegetable cooking spray, gorgonzola cheese, cream cheese, egg, milk, egg substitute, salt, ground nutmeg, pepper

Taken from www.myrecipes.com/recipe/savory-spinach-gorgonzola-custards (may not work)