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Spinach Souffle Recipe
|Light cream/Milk||1 Cup (16 tbs)|
|Freshly ground pepper||To Taste|
|Ground nutmeg||1⁄8 Teaspoon|
|Swiss cheese||1⁄4 Pound, grated to make 1 cup|
|Grated cheese||1⁄4 Pound (1 cup)|
|Spinach||1 Pound, washed, cooked and squeezed dry|
|Spinach||1 Pound, squeezed|
|Eggs||4 , separated|
Calories 336 Calories from Fat 242
% Daily Value*
Total Fat 27 g42.2%
Saturated Fat 16.1 g80.3%
Trans Fat 0 g
Cholesterol 218.9 mg
Sodium 221.9 mg9.2%
Total Carbohydrates 11 g3.7%
Dietary Fiber 1.9 g7.7%
Sugars 0.9 g
Protein 13 g26.4%
Vitamin A 160% Vitamin C 35.9%
Calcium 27.3% Iron 17.3%
*Based on a 2000 Calorie diet
Stir in the flour and cook, stirring constantly, for about 2 minutes.
Stir in the cream, and cook, stirring all the time, until thickened and smooth.
Season with salt, pepper and nutmeg.
Turn heat to very low and stir in the cheese and the spinach.
Cook until the cheese has melted.
Remove from the heat and cool.
Beat the egg yolks until thick and beat them into the spinach.
Beat the egg whites until they are stiff but not dry.
Carefully fold the egg whites into the spinach mixture.
Turn into a buttered 1 1/2- to 2-quart baking dish.
Bake in a preheated slow oven (325° F) for about 30 or 40 minutes or until set.