Make Ahead Souffle Recipe


Cooking Time45 MinDifficulty LevelEasy
Health IndexJust EnjoyServings4
MethodMain Ingredient


 Butter1 Tablespoon
 Shallots/1 tablespoon minced onion3
 Chopped spinach/Chard / broccoli1 1⁄2 Cup (24 tbs)
 Lemon juice1 Tablespoon
 Eggs6 Large, separated
 Butter/Margarine6 Tablespoon
 Whole wheat flour6 Tablespoon
 Salt1 Teaspoon
 Freshly ground black pepper To Taste
 Milk1 1⁄2 Cup (24 tbs)
 Instant milk powder1⁄4 Cup (4 tbs)
 Freshly grated parmesan cheese2 Tablespoon

Nutrition Facts

Serving size

Calories 486 Calories from Fat 309

% Daily Value*

Total Fat 35 g53.7%

Saturated Fat 19.2 g96.1%

Trans Fat 0 g

Cholesterol 391.5 mg

Sodium 766.6 mg31.9%

Total Carbohydrates 27 g8.9%

Dietary Fiber 3.2 g12.6%

Sugars 6.3 g

Protein 20 g39.9%

Vitamin A 55.9% Vitamin C 12.8%

Calcium 28.1% Iron 17.1%

*Based on a 2000 Calorie diet


Melt butter in heavy saucepan and add minced shallots.
Cook about 3 minutes, stirring once or twice.
Add vegetables and lemon juice and cook over low heat, stirring frequently until liquid has evaporated (about 10 minutes).
Set aside.
In heavy saucepan (or over boiling water in the top part of a double boiler), melt butter and blend in flour and seasonings thoroughly.
Add milks all at once and cook, stirring constantly with a wire whisk, until mixture is smooth and thickened.
Remove from heat; beat egg yolks until thick.
Slowly stir yolks into milk mixture; stir in vegetables and set aside.
With clean, dry beaters, beat egg whites until stiff but not dry.
Gradually stir yolk mixture into whites, folding carefully with rubber scraper until well-blended.
Butter souffle dish lightly and sprinkle with Parmesan cheese.
At this point the souffle" can be refrigerated for up to 8 hours or even frozen, unbaked.
Preheat oven to 350°.
Bake the souffle-, uncovered, for 45 minutes, or until puffed and golden brown.
Allow longer cooking time if frozen.