Peppery Spinach with Nutmeg Cream

You can never have too many main course recipes, so give Peppery Spinach with Nutmeg Cream a try. For $1.73 per serving, this recipe covers 32% of your daily requirements of vitamins and minerals. One portion of this dish contains around 22g of protein, 6g of fat, and a total of 231 calories. This recipe serves 4. From preparation to the plate, this recipe takes roughly 45 minutes. 23 people have tried and liked this recipe. If you have ground nutmeg, eggs, frozen spinach, and a few other ingredients on hand, you can make it. It is brought to you by Vegetarian Times. Overall, this recipe earns a super spoonacular score of 92%. Try Spinach & nutmeg cannelloni, Wilted Spinach with Nutmeg Butter, and Pasta with Spinach, Nutmeg, and Shrimp for similar recipes.

Servings: 4

 

Ingredients:

½ cup breadcrumbs

2 large eggs, beaten

2 10-oz. pkgs. frozen chopped spinach, thawed and drained

2 tsp. ground nutmeg

1 cup low-fat cottage cheese

2 cups low-fat milk

¼ to ½ tsp. ground black pepper

Equipment:

ramekin

oven

sauce pan

roasting pan

frying pan

Cooking instruction summary:

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.

 

Step by step:


1. Preheat oven to 375°F. Coat 4 12-oz. ramekins with cooking spray.

2. 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.

3. 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.

4. Bake 45 minutes, or until tops are browned.


Nutrition Information:

Quickview
226k Calories
21g Protein
6g Total Fat
23g Carbs
41% Health Score
Limit These
Calories
226k
11%

Fat
6g
9%

  Saturated Fat
2g
15%

Carbohydrates
23g
8%

  Sugar
9g
11%

Cholesterol
101mg
34%

Sodium
520mg
23%

Get Enough Of These
Protein
21g
42%

Vitamin K
528µg
503%

Vitamin A
17011IU
340%

Folate
245µg
61%

Manganese
1mg
58%

Vitamin B2
0.8mg
47%

Selenium
28µg
41%

Calcium
405mg
41%

Magnesium
132mg
33%

Phosphorus
331mg
33%

Vitamin E
4mg
29%

Potassium
780mg
22%

Iron
3mg
22%

Vitamin B1
0.31mg
21%

Fiber
4g
20%

Vitamin B12
1µg
20%

Vitamin B6
0.39mg
19%

Copper
0.3mg
15%

Zinc
2mg
14%

Vitamin D
1µg
13%

Vitamin B5
1mg
11%

Vitamin C
7mg
9%

Vitamin B3
1mg
9%

covered percent of daily need
Widget by spoonacular.com

 

Suggested for you

Peanut Butter Coconut Oatmeal Bites
Yummy Quiche
Sesame Chicken
No Bake Cannoli Eclair Cake
Roasted Delicata Squash & Wild Rice Salad
Zakary Pelaccio's Curry Leaf Fried Chicken
Mini Stuffed Meatloaf with a Ketchup Glaze
Cook the Book: Pickled Ginger Peaches
Tortellini and Garden Vegetable Bake
Portabella Mushroom & Spinach Subs
Food Trivia

Australians are the world's biggest meat eaters, consuming almost 200lbs each every year, closely followed by Americans.

Food Joke

Wonder about those people who spend $2.00 apiece on those little bottles of Evian water? Try spelling Evian backwards. NAIVE.

Popular Recipes
Apple Cheddar Palmiers

Foodista

blackberry lemon cake

Love & Lemons

Crisp Chicken Wings with Chili-Lime Butter

Foodnetwork

Avocado-Mango Salad With Grilled Shrimp

Foodista

Apple Pie Ice Cream

Brown Eyed Baker