Spinach Souffle
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Directions
Number of Servings: 4
Recipe submitted by SparkPeople user BRAID1.
Spinach Souffle with Sun Dried Tomatoes and Asiago Cheese4 egg yolks4 egg whites at room temperature1/4 cup flour1/4 cup butter1 cup 1% milk1.5 cups shredded Asiago cheese10 ounces frozen spinach, defrosted, water squeezed out10 sundried tomatoes, chopped1. Preheat the oven to 350.2. Melt the butter in a medium pan. Add flour, stir constantly till it's combined, smooth and bubbly. Add in milk, stirring constantly and continue to cook until the mixture is smooth and thick. Add cheese, stir to melt. Add spinach and sundried tomatoes. Combine and then remove from heat.3. Separate the eggs, taking care that none of the yolk falls into the white, otherwise they will not beat. Allow spinach mixture to cool slightly then mix in egg yolks.5. In a large bowl beat the egg whites till they are white and fluffy, taking care not overbeat. Carefully fold in the whites into the spinach mixture. Pour the mixture into the prepared ramekin dish and bake for 35 minutes. Do not open the oven while you are baking your souffle. Serve immediately.-from internet
Number of Servings: 4
Recipe submitted by SparkPeople user BRAID1.
Nutritional Info Amount Per Serving
- Calories: 427.4
- Total Fat: 28.2 g
- Cholesterol: 268.6 mg
- Sodium: 930.7 mg
- Total Carbs: 17.0 g
- Dietary Fiber: 2.5 g
- Protein: 28.6 g
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