Monday, January 18, 2010

#349 Spinach Souffle and Spinach Quiche had a Mutant Baby

And it is a yummy yummy baby at that.

1/3 cup Parmesan, grated  1.6g
1 cup sharp cheddar (unpacked) 0g
2 cups jack shredded (unpacked)  1.6g
1 cup mexican shredded cheese (unpacked) 1g
1 medium onion 5.5g
1 bunch green onions, finely chopped 3g
9 oz fresh baby spinach, finely chopped 4g
1/4th tsp garlic salt
1 tbl crushed dry rosemary
1 tsp dry basil
1 tsp sea salt
3 cups cream 0g
12 eggs 3.6
1 mushroom (portabello) 2g

22.3 total / 8 servings = 2.75g per serving. Fucking A

first cook down the yellow onion on low until transparent with brown edges, then saute the mushroom, set aside to cool. Over medium heat wilt (but don't cook the spinach) set aside to cool.Separate the eggs, making sure not to get any yolk in the white and the beat the whites to stiff peaks and set aside. Mix herbs, salt, egg yolks and cream until very, very smooth. Fold in veggies until smooth and completely mixed. Add in shredded cheese, mix thuroughly. Fold in egg white until completely and evenly mixes. Bake in a 350 degree oven for 25 min in a cassarole pan. Cover with foil. Turn off oven and let stand for another 20 min.  fluffy yumm

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