Ingredients:
1 to taste salt and pepper
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Directions:
Preheat oven to 325 degrees. Butter a medium-sized soufflé dish or heatproof baking dish.
In a medium heavy-gauge saucepan, bring water and salt to boil over medium heat. Add spinach, cover and simmer for 5 minutes.
Transfer spinach to strainer set over medium bowl and press with back of spoon to remove excess moisture. Rinse and dry bowl.
In large sauté pan, melt butter over medium-high heat. Add spinach, onion, nutmeg, and salt and pepper to taste. Sauté 3 to 4 minutes, adding more butter if necessary to prevent sticking, or until spinach is heated through. Remove pan from heat.
In a medium bowl, whisk eggs with cream until blended. Add to spinach mixture and stir to combine well. Turn into prepared soufflé dish and bake for 25 minutes, or until lightly browned on top.
Remove dish from oven, cover loosely with foil, and keep warm on stove top until ready to serve. Reduce oven temperature to 200 degrees. |