Egg And Spinach Souffle Recipe
Ingredients
| Eggs | 5 | |
| Butter/Margarine | 2 Tablespoon | |
| All purpose flour | 2 Tablespoon | |
| Salt | 3⁄4 Teaspoon | |
| Milk | 1⁄2 Cup (8 tbs) | |
| Spinach | 10 Ounce, frozen, chopped (thawed, well drained) | |
| Onion | 1 Tablespoon, grated |
Nutrition Facts
Serving size: Complete recipe
Calories 821 Calories from Fat 482
% Daily Value*
Total Fat 54 g83.5%
Saturated Fat 25.5 g127.5%
Trans Fat 0 g
Cholesterol 1133.2 mg377.7%
Sodium 2077.1 mg86.5%
Total Carbohydrates 42 g14.2%
Dietary Fiber 7.3 g29.2%
Sugars 9.8 g
Protein 47 g93.4%
Vitamin A 573.3% Vitamin C 134.6%
Calcium 55.7% Iron 76.3%
*Based on a 2000 Calorie diet
Directions
2. In large bowl, beat 3 egg whites until stiff peaks form. Fold in spinach mixture.
3. Spoon mixture into 2 small shallow casseroles. With spoon, make indentation in center of each. Break 1 egg into each indentation. Bake 20 to 25 minutes, until souffle is puffy and lightly browned.
Chef
