Mushroom and Spinach Breakfast Puffs
- 4 large eggs, separated, plus 1 egg white
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon grated nutmeg
- 1 cup reduced-fat (2%) milk
- 1/2 pound cremini mushrooms, trimmed
- 1 tablespoon unsalted butter, plus extra for the ramekins
- 1/2 cup thawed frozen chopped spinach, squeezed dry
Place mushrooms in a food processor and pulse until very finely chopped. Melt butter in a large skillet over medium heat. Add mushrooms and cook, stirring frequently, until very soft and most of the liquid has been released and evaporated, about 8 minutes. Remove from heat and add spinach. Stir into yolk mixture.
Preheat the oven to 375°F. Butter 6 (6-ounce) or 4 (10-ounce) ramekins or mini soufflé dishes and place on a baking sheet. Beat egg whites in a clean bowl until they form stiff (but not dry) peaks. Stir a dollop of whites into yolk mixture, then gently fold in remaining whites. Spoon mixture into ramekins, filling them completely and leveling the tops. Bake until puffed and nicely browned on top, about 25 minutes for smaller puffs and 30 minutes for larger ones. Serve immediately.
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