Peppery Spinach with Nutmeg Cream

• 2 cups low-fat milk
• 2 tsp. ground nutmeg
• 1/4 to 1/2 tsp. ground black pepper
• 2 10-oz. pkgs. frozen chopped spinach, thawed and drained
• 1 cup low-fat cottage cheese
• 2 large eggs, beaten
• 1/2 cup breadcrumbs

1. Preheat oven to 375F.
2. Coat 4 12-oz.
3. ramekins with cooking spray.
4. Place milk, nutmeg, and pepper in saucepan, and season with salt.
5. Bring to a boil.
6. Reduce heat to medium, and simmer 10 to 12 minutes, or until volume has reduced by one-third, stirring occasionally.
7. Remove from heat, and cool 10 minutes.
8. Stir in spinach, cottage cheese, and eggs.
9. Spoon into prepared ramekins, and sprinkle each with 2 Tbs.
10. breadcrumbs.
11. Set ramekins in roasting pan, and fill pan one-third full with hot water.
12. Bake 45 minutes, or until tops are browned.

lowfat milk, ground nutmeg, ground black pepper, pkgs, lowfat cottage cheese, eggs, breadcrumbs

Taken from www.vegetariantimes.com/recipe/peppery-spinach-with-nutmeg-cream/ (may not work)