Spinach Ramekins

25 g/1 oz polyunsaturated margarine
1 small onion, peeled and chopped
4 tablespoons spinach purc'e
50 g/2 oz Edam cheese, grated
4 eggs, beaten
pinch of grated nutmeg
salt
freshly ground black pepper
300 ml/1/2 pint skimmed milk
50 g/2 oz fresh wholemeal breadcrumbs

Lightly grease 4 ramekin dishes and preheat the oven to moderate (180 °C/350°F, Gas Mark 4).

Melt the margarine in a pan and gently fry the onion until soft, then place in a bowl with the spinach, cheese and eggs. Season with nutmeg and salt and pepper.

Heat the milk until almost boiling and beat into the mixture with the breadcrumbs. Pour into the ramekin dishes. Stand the ramekins in a roasting tin half-filled with water. Cook in the oven for 30 to 35 minutes or until the mixture is risen and firm to the touch. Serve hot.

SERVES 4