Cooking at home is as green as it gets. You don’t have to drive anywhere, you don’t have to take left-overs home in a styrofoam box, and it’s unprocessed. It’s a win-win.
I got this recipe off ifood.tv. I’ve tried it twice. Both times it was light and delicious!
Ingredients you’ll need:
2 cups firmly packed finely chopped spinach
1/4 cup finely chopped onion
1 teaspoon salt
1/2 teaspoon crushed rosemary
3 tablespoons olive oil
1/4 cup whole wheat flour
1 cup milk
3 well beaten egg yolks
4 egg whites
2 teaspoons shredded Parmesan cheese
How to Make It:
Mix spinach, onion, salt, and rosemary together.
Heat olive oil in a saucepan; blend in flour.
Heat until bubbly.
Stir in milk and bring to a boil; cooking 1 minute, or until sauce thickens.
Remove from heat.
Mix seasoned spinach with sauce; stir in beaten egg yolks; cool.
Meanwhile, beat egg whites until stiff peaks form.
Fold small amount of spinach mixture into egg whites, then quickly fold egg whites into remaining spinach mixture.
Pour into an ungreased 2-quart casserole dish.
Sprinkle with Parmesan cheese.
Bake at 350°F 40 minutes, or until souffle is lightly browned.