Spinach Soufflé

Susan Feliciano

By
@frenchtutor

A good way to get kids to eat vegetables. My kids always loved a soufflé. This one is easier than my Cheese Soufflé. I don't make them often because I don't like beating egg whites.


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Comments:

Serves:

6

Prep:

20 Min

Cook:

45 Min

Method:

Bake

Ingredients

10 oz
chopped frozen spinach
3
egg whites
3
egg yolks
1/3 c
cream
1/2 tsp
grated nutmeg
1/2 tsp
salt
1/4 c
grated romano cheese
1/2 c
fresh seasoned bread crumbs or panko crumbs

Directions Step-By-Step

1
Lightly steam spinach, separate and squeeze dry. Let cool to room temperature. Preheat oven to 300 degrees.
2
Beat egg whites until thick and foamy, but not as stiff as meringue. Beat egg yolks in food processor; add in cream, nutmeg, salt, and cheese and process until smooth. Process spinach into egg mixture. Using the food processor for this really purees the spinach and makes the soufflé lighter. Fold the whipped egg whites into the spinach-egg mixture until well combined. Pour mixture into a greased round 1 1/2-qt casserole; top with crumbs.
3
Bake for 45 minutes or until knife inserted in center comes out clean. Serve immediately.

About this Recipe

Main Ingredient: Vegetable
Regional Style: French
Dietary Needs: Diabetic, Low Carb
Other Tag: Healthy