Spinach souffle

This simple but great dish would be a fine side dish, but also would serve well as a vegetarian entree. Our tester, Kay Winefordner, emphasizes the need to drain the spinach very well!

What you need:

• 2 cups (450 g) cottage cheese
• 3 eggs, beaten
• 3 10-ounce (280 g) packages frozen chopped spinach, thawed
• 2 cups (240 g) grated cheddar cheese
• Salt to taste

What you do:

1. Spray a 9" x 11" (22.5 x 2Z5 cm) baking pan with nonstick cooking spray.
2. Preheat your oven to 350°F (180°C).
3. Mix cottage cheese and eggs with spoon in mixing bowl. Drain your spinach very well-it's best to dump it into a colander and press it hard with your hands or the back of a spoon, or even actually pick it up in handfuls and squeeze it hard!
4. Stir the spinach, 1 1;2 cups (180 g) of the cheddar, and salt if you like, into the egg mixture. Pour into your prepared pan. Sprinkle the reserved cheddar cheese on top. Bake 30 to 45 minutes at 350°F (180°C) until set.

Yield: Serves 6

Nutrient breakdown per serving:

• 276 calories
• 16 g fat
• 26 g protein
• 9 g carbohydrate
• 4 g dietary fiber
• 5 g usable carbs.

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