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:

Equipment:

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:

covered percent of daily need