Spinach Souffle

6
Servings
15m
Prep Time
50m
Cook Time
1h 5m
Ready In


"Nice for lunch with a side of salad."

Original recipe yields 6 servings
OK
  • FOR THE WHITE SAUCE
  • FOR THE SOUFFLE

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 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 & Variations


No special items needed.

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