Spinach Timbales

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Servings: 4 Difficulty: Advanced
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Light, airy egg and spinach souffl&# 195;©s with a creamy béchamel center
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These elegant Spinach Timbales are a delightful vegetarian dish that balances the earthiness of fresh spinach with the richness of a classic béchamel sauce. The secret to their impressive height and texture lies in the folded-in egg whites, which create a cloud-like interior that contrasts beautifully with the savory custard base. Nutmeg and caramelized onions add depth and warmth, making this recipe perfect for a sophisticated brunch, a light dinner, or a refined side dish. The individual portions bake quickly in the oven, resulting in golden-brown tops that are slightly crisp while the inside remains tender and moist. ItâÂÂs a simple yet sophisticated way to elevate leafy greens.

Spinach Timbales recipe image
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Spinach Timbales

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 4 Calories: 185.6

Description

These elegant Spinach Timbales are a delightful vegetarian dish that balances the earthiness of fresh spinach with the richness of a classic béchamel sauce. The secret to their impressive height and texture lies in the folded-in egg whites, which create a cloud-like interior that contrasts beautifully with the savory custard base. Nutmeg and caramelized onions add depth and warmth, making this recipe perfect for a sophisticated brunch, a light dinner, or a refined side dish. The individual portions bake quickly in the oven, resulting in golden-brown tops that are slightly crisp while the inside remains tender and moist. ItâÂÂs a simple yet sophisticated way to elevate leafy greens.

Ingredients

Directions

  1. Preheat oven to 350ðF (175ðC).
  2. Spray four 6-ounce custard cups or ramekins with nonstick cooking spray.
  3. Dust the inside of the cups evenly with 1/2 teaspoon of the flour, tapping out any excess. Set aside.
  4. In a medium nonstick saucepan over medium heat, melt the butter substitute.
  5. Add the minced onion and sauté for about 5 minutes, until tender and translucent.
  6. Whisk in the remaining 2 tablespoons of flour to the onions and cook for 1 minute to remove the raw flour taste.
  7. Gradually whisk in the evaporated skim milk, continuing to whisk constantly until the mixture thickens into a smooth sauce, about 3 minutes.
  8. In a small bowl, beat the egg yolks. Stir about 2 tablespoons of the hot milk mixture into the yolks to temper them.
  9. Return the yolk mixture to the saucepan and cook for 30 seconds, stirring constantly. Remove from heat.
  10. Stir in the spinach and nutmeg. Scrape the mixture into a large bowl, cover, and let cool slightly.
  11. In a clean, dry bowl, beat the egg whites with an electric mixer on high speed until stiff peaks form.
  12. Stir one-quarter of the beaten egg whites into the spinach mixture to lighten it.
  13. Gently fold in the remaining egg whites until no white streaks remain, being careful not to deflate the mixture.
  14. Spoon the batter evenly into the prepared custard cups.
  15. Smooth the tops and place the cups on a baking sheet.
  16. Bake for 15 to 20 minutes, or until the tops are golden brown and the centers are set.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 185.6kcal
% Daily Value *
Total Fat 9.2g15%
Saturated Fat 3.6g18%
Cholesterol 194.6mg65%
Sodium 179.2mg8%
Total Carbohydrate 15.7g6%
Dietary Fiber 3.0g12%
Sugars 3.8g
Protein 11.7g24%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: spinach, timbales, vegetarian, eggs, egg whites, béchamel, onion, nutmeg, custard, baking, spinach recipe, light dinner, brunch, individual portions, creamy spinach, egg soufflé, healthy baking, quick dinner
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