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
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Food Trivia

Pumpkin flowers are edible.

Food Joke

The local courtroom was packed as testimony began in the sentencing hearing of a woman convicted of murdering her husband of 20 years by poisoning his coffee. The defense attorney knew he had his work cut out for him trying to make his client appear more sympathetic to the Judge, especially since she had been so "matter-of-fact" about the whole thing all during the trial. "Mrs. Roth," he began, "was there any point that morning where you felt pity for your husband?" "Well... yeah... I guess..." she replied. "And when was that?" pressed the attorney. "Well...," she replied, "when he asked for his third cup."

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