Spinach Gorgonzola Souffle Recipe

Spinach Gorgonzola Souffle Recipe
Spinach Gorgonzola Souffle Recipe photo by Eggland's Best®
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Spinach Gorgonzola Souffle Recipe

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Don't have time to heat this souffle up? Don't worry, it's great cold too! Recipe provided by Eggland's Best®.
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. Cook: 55 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. Cook: 55 min.

Ingredients

  • 12 Eggland's Best® eggs (large)
  • 1 box frozen chopped spinach, thawed & drained
  • 8 ounces gorgonzola cheese, cut into small pieces
  • 2 tablespoons minced garlic
  • 3/4 cup butter (1 1/2 sticks), melted
  • 1 (16 ounce) container small curd cottage cheese
  • 6 tablespoons all-purpose flour

Directions

Preheat oven to 350F.
Spray a 18x10 baking dish with non-stick cooking spray and set aside.
In a large mixing bowl, beat eggs together until fluffy. Add flour and whisk until blended. Add spinach and gorgonzola and blend well.
Stir in melted butter and cottage cheese.
Pour egg mixture into prepared dish and bake for 45-55 minutes or until eggs are set and top is golden brown. Allow to cool slightly before serving warm. Yield: 8 servings
Originally published as Spinach Gorgonzola Souffle in Eggland's Best 2015

Nutritional Facts

1 serving equals 433 calories, 34 g fat (24 g saturated fat), 339 mg cholesterol, 933 mg sodium, 10 g carbohydrate, 2 g fiber, 25 g protein.

  • 12 Eggland's Best® eggs (large)
  • 1 box frozen chopped spinach, thawed & drained
  • 8 ounces gorgonzola cheese, cut into small pieces
  • 2 tablespoons minced garlic
  • 3/4 cup butter (1 1/2 sticks), melted
  • 1 (16 ounce) container small curd cottage cheese
  • 6 tablespoons all-purpose flour
  1. Preheat oven to 350F.
  2. Spray a 18x10 baking dish with non-stick cooking spray and set aside.
  3. In a large mixing bowl, beat eggs together until fluffy. Add flour and whisk until blended. Add spinach and gorgonzola and blend well.
  4. Stir in melted butter and cottage cheese.
  5. Pour egg mixture into prepared dish and bake for 45-55 minutes or until eggs are set and top is golden brown. Allow to cool slightly before serving warm. Yield: 8 servings
Originally published as Spinach Gorgonzola Souffle in Eggland's Best 2015

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