Peppery Spinach with Nutmeg Cream

Vegetarian Times

Ready in: 45 minutes
Servings: 4

Ingredients

  • ½ cup breadcrumbs
    Pasta and Rice
  • 2 large eggs, beaten
    Milk, Eggs, Other Dairy
  • 2 10-oz. pkgs. frozen chopped spinach, thawed and drained
    Frozen
  • 2 tsp. ground nutmeg
    Spices and Seasonings
  • 1 cup low-fat cottage cheese
    Cheese
  • 2 cups low-fat milk
    Milk, Eggs, Other Dairy
  • ¼ to ½ tsp. ground black pepper
    ?

Steps

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

Nutrition

  • Calories: 230.99  cal  (11.55%)
  • Fat: 6.34  g  (9.75%)
  • Saturated Fat: 2.5  g  (15.65%)
  • Carbohydrates: 23.86  g  (7.95%)
  • Sugar: 9.85  g  (10.94%)
  • Cholesterol: 113.62  mg  (37.87%)
  • Sodium: 525.46  mg  (22.85%)
  • Protein: 21.55  g  (43.1%)
  • Vitamin K: 528.45  µg  (503.29%)
  • Vitamin A: 17029.97  IU  (340.6%)
  • Folate: 246.82  µg  (61.7%)
  • Manganese: 1.17  mg  (58.35%)
  • Vitamin B2: 0.81  mg  (47.86%)
  • Selenium: 29.61  µg  (42.3%)
  • Calcium: 407.42  mg  (40.74%)
  • Phosphorus: 338.02  mg  (33.8%)
  • Magnesium: 133.34  mg  (33.33%)
  • Vitamin E: 4.44  mg  (29.58%)
  • Potassium: 785.47  mg  (22.44%)
  • Iron: 3.98  mg  (22.08%)
  • Vitamin B1: 0.31  mg  (20.96%)
  • Vitamin B12: 1.21  µg  (20.17%)
  • Fiber: 4.95  g  (19.79%)
  • Vitamin B6: 0.39  mg  (19.61%)
  • Copper: 0.3  mg  (14.89%)
  • Zinc: 2.09  mg  (13.93%)
  • Vitamin D: 1.98  µg  (13.22%)
  • Vitamin B5: 1.19  mg  (11.9%)
  • Vitamin C: 7.83  mg  (9.49%)
  • Vitamin B3: 1.83  mg  (9.16%)

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