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Spinach And Parmesan Souffle Recipe
|Parmesan cheese||1⁄4 Cup (4 tbs), grated|
|Frozen spinach||10 Ounce, chopped (1 Package)|
|Milk||1 Cup (16 tbs), boiling|
|Black pepper||1⁄4 Teaspoon|
Calories 335 Calories from Fat 197
% Daily Value*
Total Fat 22 g34.3%
Saturated Fat 12 g60.1%
Trans Fat 0 g
Cholesterol 319.8 mg
Sodium 744.8 mg31%
Total Carbohydrates 19 g6.3%
Dietary Fiber 2.6 g10.3%
Sugars 4 g
Protein 17 g33.3%
Vitamin A 181.9% Vitamin C 6.6%
Calcium 26.9% Iron 15.9%
*Based on a 2000 Calorie diet
When chilled, spread again with butter.
Sprinkle with Parmesan cheese.
Shake off excess.
Replace spinach in saucepan and heat until all moisture disappears.
Spinach must be dry.
Melt butter in a saucepan.
Stir in flour.
Stir constantly until flour is cooked.
Remove from heat and let cool slightly.
Stir in half the boiling milk.
Add remaining milk.
Keep stirring with wire whisk until thick and smooth.
Mix white sauce, salt, nutmeg, pepper, spinach and egg yolks in blender on high speed until mixed.
Beat egg whites with 1 teaspoon salt until stiff.
Fold carefully into spinach mixture a little at a time.
Fold until mixed.
Pour into prepared souffle dish.
Set in pan of boiling water.
Bake in preheated oven at 3000 60 minutes, until firm.