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“Another recipe by Nathan Lyon. This is a good one, nice and healthy too!”
READY IN:
35mins
SERVES:
2
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 300 degrees F.
  2. In a blender, add spinach, parsley, milk, goat cheese, eggs, nutmeg, salt and pepper, and blend until smooth. Pour evenly between 3-ounce ramekins (small soufflé dishes) that have been sprayed lightly with EVOO (or non-stick cooking spray). Place ramekins in a large casserole dish. Slowly add boiling water in one corner, being careful not to spill water into ramekins, until half-way up the sides of the ramekins.
  3. Carefully place into oven and cook until the sides are firm and a little wobble remains in the middle of each ramekin.
  4. Remove from oven; remove each ramekin from water bath and let cool on cooling rack. When cool, run a sharp knife down the sides of each ramekin and invert onto a warm plate. Serve with the mixed herb salad, a drizzle of EVOO, and a few strips of parmesan.
  5. Herb Salad Garnish.
  6. 1/4 cup fresh Italian flat-leaf parsley.
  7. 1/4 cup fresh tarragon.
  8. 1/4 cup fresh basil
  9. 1/2 teaspoon freshly squeezed lemon juice.
  10. 1 teaspoon extra virgin olive oil (EVOO).
  11. Kosher salt and freshly ground black pepper.
  12. Combine all ingredients in a large salad bowl. Toss. Enjoy!

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