Spinach Souffle II (6 servings) 1 (10 ounce) package fresh spinach 1/4 cup butter 1/4 cup all-purpose flour 1 cup milk 1 teaspoon dried minced onion 1 and 1/2 teaspoon salt 1/4 teaspoon pepper 1/8 teaspoon ground nutmeg 3 large eggs - separated Wash the spinach and trim off the stems. Do not drain. Place wet spinach in a large skillet and cook over medium-low (stirring occasionally) until wilted - about 5 minutes. Drain the liquid out of the spinach by pressing down in colander. Chop and set aside. Prepare a 1 and 1/2 quart casserole dish or ramekin with a generous coating of cooking spray. Preheat the oven to 350 degrees. In a large saucepan over medium heat, melt the butter. When it's nearly melted, stir in the flour and increase the heat to medium-high. Slowly add the milk and allow the mixture to come to a boil. Remove from heat and stir in the onion and all seasonings. Set aside. In a metal or glass mixing bowl, beat the egg whites until stiff peaks form. In a separate bowl, beat the egg yolks. Stir the egg yolks into the butter and milk mixture. Next, add the spinach and mix well. Finally, fold in the beaten egg whites gently into the other ingredients. Pout into the prepared baking dish and cook uncovered for 50 minutes or until a a knife inserted into the center comes out clean. Allow the souffle to cool at least 5 minutes before serving. Very green and very flavorful. This is an exciting change-of-pace breakfast side dish, that can also be an entree for dinner. Mr Breakfast would like to thank Bennett for this recipe. Recipe number 2210. Submitted 11/17/2007.