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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (95g) Recipe makes 6 servings |
||
| Calories 163 | ||
| Calories from Fat 109 | (67%) | |
| Amount Per Serving | %DV | |
| Total Fat 12.2g | 18% | |
| Saturated Fat 6.8g | 34% | |
| Monounsaturated Fat 3.6g | ||
| Polyunsaturated Fat 0.7g | ||
| Trans Fat 0.0g | ||
| Cholesterol 134mg | 44% | |
| Sodium 421mg | 17% | |
| Potassium 147mg | 4% | |
| Total Carbohydrate 5.3g | 1% | |
| Dietary Fiber 0.3g | 1% | |
| Sugars 0.6g | ||
| Protein 8.2g | 16% | |
Spinach Souffle
By: Bev
Mar 24, 2003
Looking for a new way to serve spinach? Try this recipe!
SERVES 6
Ingredients
- 1/4 cup onion, chopped
- 1 tablespoon butter
- 3 eggs, separated
- white sauce
- 1 cup chopped spinach, cooked and drained
- 1/2 cup parmesan cheese, grated
White Sauce
- 2 tablespoons butter
- 2 tablespoons flour
- 1 cup milk or light cream
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
Directions
1
Preheat oven to 350 degrees.2
Saute onion in butter.3
Beat egg yolks until thick and lemon-colored.4
Stir into hot white sauce along with spinach and cheese.5
Fold in egg whites beaten until stiff, not dry, peaks are formed; turn into greased 1 1/2 qt casserole.6
Set in pan of hot water and bake about 50 minutes.7
White Sauce: Melt butter, stir in flour and heat until bubbly.8
Gradually add milk or cream, stirring constantly; cook 1-2 minutes.9
Season with salt and pepper.10
Makes about 1 cup.11
Serve immediately.
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Spinach Salad with Dried Cranberries, Walnuts and Pomegranate Vinaigrette
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Browse similar recipes by category
- Course > Side Dishes
- Main Ingredient > Vegetables > Greens > Spinach
- Main Ingredient > Eggs/Dairy > Eggs
- Preparation > Time to Make > < 4 hours
- Preparation > Equipment > Oven
- Preparation > Equipment > Stove Top
- Occasion > Everyday
Featured Reviews for This Recipe
From: Chef #1030776
On Apr 12, 2009
I followed this recipe as it is stated and it was absolutely delicious! Even my children ate it! I will make it again and again. I used a box of frozen spinach and just defrosted it in the microwave. Thank you for the great recipe.
From: Chef #351098
On Aug 24, 2008
Whole family adored this dish. I used one box of frozen spinach that I microwaved and drained well, and it worked great. I also skipped the Tbl. of butter to saute the onion, but instead used butter spray. This came together very easily, and my 10 year old sister loved helping me. This was my first souffle, and now I'm inspired to try some different versions. Thanks for the great recipe.
From: Chef Kate
On Feb 20, 2005
Made some changes--shallots instead of onions; half parmesan, half bleu cheese; made the souffle in individual ramekins--they were gorgeous--puffed up beuatifully, lloked fabulous, tasted better.
From: Summerwine
On Oct 10, 2005
I have made this a couple of times now and it is so heavenly! I halved this recipe for just myself and whenever I make this it is my main course and I just indulge in the wonderful flavors and texture. Thank you so much for posting this Bev. This is total spinach heaven!
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