Individual Spinach Souffle'
Prep Time: 10 minutes
Cooking Time: 40 min
These are a convenient breakfast you can make ahead and take to work. Just reheat in the microwave for approximately 1 minute.
1 cup parmesan cheese, grated
6 egg(s), large, beaten
2 cups cheese, Swiss, low fat, grated
8 ounce(s) cream cheese, 1/3 less fat
10 ounces spinach, frozen
1/2 onion(s), medium, chopped
2 teaspoons olive oil
Use a medium size mixing bowl, and beat the eggs. Add parmesan and Swiss cheese and stir. Heat a large skillet over medium high heat. Add oil, then onions and cook until soft (about 5 minutes). Add Cream cheese and mix well. Remove the skillet from the heat. Thaw spinach in microwave. Drain all water from spinach and pat dry with a paper towel. Add spinach to the skillet and stir. Pour spinach mixture into the egg mixture and blend well. Add remaining ingredients and stir. Preheat oven to 350 degrees. Coat a muffin tin with cooking spray. Pour equal amounts of the mixture into the muffin tin. Bake for 40 minutes (check after 35minutes) and when mixture is set, remove from oven. Let set for 5 minutes. Loosen each souffle around the edges of the pan by running a knife around it. Carefully remove from the tin and serve hot. These can be refrigerated for up to 2 days, just reheat in microwave before serving.
Per Serving: 200 calories, 12 g fat, 6 g saturated fat,16 g protein, 6 g carbohydrates,1 g dietary fiber, 360 mg sodium; WW Points Plus Value 5