Spinach And Potato Souffle Recipe
Ingredients
| 2 medium-size red-skinned potatoes, peeled and cut into 1/2 inch cubes | ||
| Unsalted butter | 2 Teaspoon | |
| 1 medium-size yellow onion, finely chopped | ||
| Frozen chopped spinach package | 1 , squeezed | |
| 1/4 teaspoon each salt and black pepper, or to taste | ||
| Skim milk | 3/4 Cup (16 tbs) | |
| 1/4 cup reduced-fat sour cream | ||
| Dijon Mustard | 1 Teaspoon | |
| Shredded Swiss cheese | 1/2 Cup (16 tbs) | |
| Egg whites | 4 Large | |
Directions
1 Preheat the oven to 400° F.
Lightly grease a 1 1/2 quart souffle dish.
In a small saucepan of boiling water, cook the potatoes, covered, for 8 minutes or until tender.
Drain the potatoes and mash them.
2 In a 10-inch nonstick skillet, melt the butter over moderate heat.
Add the onion and saute, stirring occa-sionally, for 5 minutes or until softened.
Add the spinach and 1/8 teaspoon each of the salt and pepperand cook, stirring, for 2 minutes.
Remove from the heat.
3 In a medium-size bowl, combine the potatoes, milk, sourcream, mustard, the remaining 1/8 teaspoon each of the salt and pepper, and all but 2 tablespoons of the cheese.
Stir in the spinach mixture.
4 In a very clean medium-size bowl, beat the egg whites with an electric mixer set on high speed until they hold firm peaks.
Gently fold the whites into the potato-spinach mixture.
Pour the mixture into the prepared dish and sprinkle the top with the remaining cheese.
Place the souffle dish in the oven, reduce the oven temperature to 375° F, and bake for 30 to 35 minutes or until puffed and golden.
Lightly grease a 1 1/2 quart souffle dish.
In a small saucepan of boiling water, cook the potatoes, covered, for 8 minutes or until tender.
Drain the potatoes and mash them.
2 In a 10-inch nonstick skillet, melt the butter over moderate heat.
Add the onion and saute, stirring occa-sionally, for 5 minutes or until softened.
Add the spinach and 1/8 teaspoon each of the salt and pepperand cook, stirring, for 2 minutes.
Remove from the heat.
3 In a medium-size bowl, combine the potatoes, milk, sourcream, mustard, the remaining 1/8 teaspoon each of the salt and pepper, and all but 2 tablespoons of the cheese.
Stir in the spinach mixture.
4 In a very clean medium-size bowl, beat the egg whites with an electric mixer set on high speed until they hold firm peaks.
Gently fold the whites into the potato-spinach mixture.
Pour the mixture into the prepared dish and sprinkle the top with the remaining cheese.
Place the souffle dish in the oven, reduce the oven temperature to 375° F, and bake for 30 to 35 minutes or until puffed and golden.
Chef
