Spinach Souffle
TOTAL TIME: Prep: 25 min. Bake: 50 min.
YIELD: 6 servings.
Confides Ruth Andrewson of Leavenworth, Washington, "I've coaxed our grandchildren to eat spinach by 'disguising' it in this fluffy egg dish."
Ingredients
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1 package (10 ounces) fresh spinach
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1/4 cup butter, cubed
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1/4 cup all-purpose flour
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1/4 teaspoon pepper
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1 cup milk
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1 teaspoon dried minced onion
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1 teaspoon salt
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1/8 teaspoon ground nutmeg
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3 eggs, separated
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1/4 teaspoon cream of tartar
Directions
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1.
Wash and trim spinach, leaving the water that clings to the leaves. Place in a large skillet and steam just until wilted, about 3-5 minutes. Drain and chop; set aside. Melt butter in a small saucepan over medium heat. Blend in flour and pepper; cook and stir until bubbly. Slowly add milk; bring to a boil, stirring constantly. Cook and stir 1 minute. Remove from the heat. Stir in onion, salt and nutmeg. In a large bowl, beat egg whites until soft peaks form. In another bowl, beat egg yolks until thick and lemon-colored; stir into white sauce. Gently fold into egg whites along with spinach. Pour into a greased 1-1/2-qt. casserole or souffle dish. Place casserole in a larger pan; fill larger pan with 1 in. of water. Bake, uncovered, at 350° for 50-60 minutes or until a knife inserted halfway between the center and edge comes out clean. Serve immediately.
Nutrition Facts
1 each: 160 calories, 12g fat (6g saturated fat), 132mg cholesterol, 559mg sodium, 8g carbohydrate (3g sugars, 1g fiber), 6g protein.
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