nutritional information


  • Calories: 208
  • Protein: 18 g
  • Total Fat: 6 g
  • Saturated Fat: 3 g
  • Carbohydrates: 16 g
  • Cholesterol: 118 mg
  • Sodium: 714 mg
  • Fiber: 2 g
  • Sugar: 10 g

Peppery Spinach with Nutmeg Cream

Peppery Spinach with Nutmeg Cream

Serves 4

Infusing freshly ground nutmeg into the milk makes every bite of this dish rich and delicious. Serve as a main course with seasoned rice or couscous, or as a side dish. Feel free to substitute allspice as well—just reduce the amount to 1 teaspoon.
  • 2 cups low-fat milk
  • 2 tsp. ground nutmeg
  • ¼ to ½ tsp. ground black pepper
  • 2 10-oz. pkgs. frozen chopped spinach, thawed and drained
  • 1 cup low-fat cottage cheese
  • 2 large eggs, beaten
  • ½ cup breadcrumbs
  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. Remove from heat, and cool 10 minutes.
  3. Stir in spinach, cottage cheese, and eggs. Spoon into prepared ramekins, and sprinkle each with 2 Tbs. breadcrumbs.
  4. Set ramekins in roasting pan, and fill pan one-third full with hot water. Bake 45 minutes, or until tops are browned.
September 2007

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Will try the spinach recipe. It looks very good. - 2009-10-03 23:08:40

It sounded good, it looked good, but that is an insane amount of nutmeg. My mouth actually went numb. I like nutmeg, but wow. If I made this again I'd drop the nutmeg down to around 1/2 teaspoon.

PikaPikaChick - 2010-01-20 14:47:51