Title: Lean spinach-marjoram souffle
 Categories: Eggs
      Yield: 4 Servings
 
      1 c  Nonfat milk
  1 1/2 tb Cornstarch
      3 tb Chopped fresh marjoram
      1 tb Instant minced onion
    1/2 ts Pepper
    1/8 ts Ground nutmeg
    1/2 c  Chopped spinach
    1/4 c  Shredded parmesan cheese
      2    Large egg yolks
      6    Large egg whites
    1/4 ts Cream of tartar
 
  1. Lightly coat interior of a 1 3/4-quart souffle or other
  straight-sided baking dish with oil. 2. In a 2- to 3-quart pan, stir
  milk smoothly into cornstarch. Add marjoram, onion, pepper, and
  nutmeg. Stir over high heat until mixture comes to a boil. Smoothly
  puree in a blender with spinach, 2 tablespoons Parmesan, and egg
  yolks. 3. In a large bowl, beat egg whites and cream of tartar on
  high speed until whites hold soft peaks. Fold spinach mixture into
  whites. Scrape into oiled dish. Sprinkle with remaining Parmesan
  cheese. 4. With a knife tip, draw a circle on souffle top 1" from
  edge. Bake in a 375'F. oven until richly browned and center jiggles
  only slightly when gently shaken, about 25 minutes.