Spinach Souffle
Recipe: #18244
March 26, 2015
Categories: Side Dishes, Cheese, Spinach, French, Brunch, Easter, Mothers Day, Sunday Dinner, Oven Bake, Vegetarian, Kosher Dairy, Vegetarian Dinner, more
"Nice for lunch with a side of salad."
Original is 6 servings
Ingredients
- FOR THE WHITE SAUCE
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- FOR THE SOUFFLE
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Nutritional
- Serving Size: 1 (100.2 g)
- Calories 156.2
- Total Fat - 11.5 g
- Saturated Fat - 6.4 g
- Cholesterol - 129.2 mg
- Sodium - 399.7 mg
- Total Carbohydrate - 5.2 g
- Dietary Fiber - 0.3 g
- Sugars - 2.5 g
- Protein - 7.9 g
- Calcium - 156.8 mg
- Iron - 0.7 mg
- Vitamin C - 1.9 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Preheat oven to 350 degrees.
Step 2
Start making the white sauce:Melt butter, stir in flour and heat until bubbly.
Step 3
Gradually add milk or cream, stirring constantly; cook 1-2 minutes.
Step 4
Season with salt and pepper.Let it cool down a bit.
Step 5
Saute onion in butter.
Step 6
Beat egg yolks until thick and lemon-colored.
Step 7
Stir into white sauce along with spinach and cheese.
Step 8
Fold in egg whites beaten until stiff peaks are formed; turn into greased 1 1/2 qt casserole.
Step 9
Set in pan of hot water and bake about 50 minutes.
Tips
No special items needed.
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