SPINACH SOUFFLE
 

1/4 c butter,
1/4 c flour
1/4 t salt
1/8 t pepper
1 c milk
1/8 t nutmeg
1 t grated onion
3 eggs, separated
1 c cooked chopped spinach, drained
1/4 t cream of tartar

Melt butter over low heat in a heavy saucepan. Blend in flour, seasonings. Cook over low heat, stirring until mixture is smooth, bubbly. Stir in milk. Bring to a boil stirring constantly. Boil 1 minute; add onion. Stir in 1 egg yolk at a time until well blended. Blend in spinach. Beat egg whites and cream of tartar until stiff, but not dry. Fold in spinach mixture. Pour into ungreased 1-1/2 qt baking dish. Set in pan of hot water 1" deep. Bake 50-60 min, or until puffed and golden. Silver knife inserted 1" from edge will come out Clean. Serve immediately. 4-6 servings.

Source: Mary Glass