Spinach Artichoke Egg Souffle

Spinach Artichoke Egg Souffle
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 367.9
  • Total Fat: 21.6 g
  • Cholesterol: 17.6 mg
  • Sodium: 824.5 mg
  • Total Carbs: 28.2 g
  • Dietary Fiber: 2.2 g
  • Protein: 14.2 g

View full nutritional breakdown of Spinach Artichoke Egg Souffle calories by ingredient
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Introduction

Delicious Souffle in ramekins. Delicious Souffle in ramekins.
Number of Servings: 4

Ingredients

    2 serving Artichoke Hearts Reese Quartered Drained 4 pieces (by LULUSLOSINGIT)
    1.5 cup Spinach, fresh
    9 oz Pepperidge Farm Puff Pastry Sheet Ready-to-Bake
    3 serving Egg white, large
    .5 tsp Baking Powder
    1 tsp Mrs. Dash (R) Garlic & Herb Seasoning Blend
    2 oz Feta Cheese
    .25 cup Parmesan Cheese, grated
    0.25 cup Red Onion Raw (1/4 cup, 40g or 1.4oz)
    1.5 cup Spinach, fresh

Tips

These soufflés can be frozen or refrigerated and reheated. Refrigerated reheat 300 degrees 10-15 minutes. Frozen reheat 400 degrees 15 minutes.


Directions

Heat oven to 400 degrees.
Crack eggs and combine baking powder, garlic herb seasoning, and sour cream into medium bowl, whisk vigorously until blended. Chop spinach and place in microwave safe bowl with a teaspoon of water, cook 15-30 seconds. Dry spinach with paper towel. Separate spinach ,as it will clump. Chop 8 pieces of quartered artichoke hearts. Finely chop red onion. Finely crumble the Feta and add all the ingredients to the egg mixture and blend.
Evenly cut the Puff pastry into 4 equal squares. Line the ramekins with the squares. Make sure the sides are equal to the opposite side. Using a tablespoon distribute egg mixture evenly between the ramekins. Distribute grated parmesan evenly between the 4 soufflé tops. Fold the corners of the puff pastry over mixture. Bake 25 minutes. Let cool 5 minutes and enjoy

Serving Size: 4 8oz ramekins

Number of Servings: 4

Recipe submitted by SparkPeople user SIERRAMIKEPAPA.

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