Spinach Souffle Recipe
Ingredients
| Fresh spinach | 1 1⁄2 Pound | |
| Butter/Margarine | 2 Tablespoon | |
| All-purpose flour | 2 Tablespoon | |
| Milk | 3⁄4 Cup (12 tbs) | |
| Onion | 1 Teaspoon, chopped | |
| Cheddar cheese | 1 1⁄2 Cup (24 tbs), shredded | |
| Eggs | 3 Small, separated |
Nutrition Facts
Serving size
Calories 203 Calories from Fat 128
% Daily Value*
Total Fat 15 g22.3%
Saturated Fat 8.6 g42.8%
Trans Fat 0 g
Cholesterol 99 mg33%
Sodium 265 mg11%
Total Carbohydrates 8 g2.5%
Dietary Fiber 2 g7.9%
Sugars 1.8 g
Protein 12 g24.2%
Vitamin A 168.6% Vitamin C 39.9%
Calcium 31.3% Iron 16.3%
*Based on a 2000 Calorie diet
Directions
1 Preheat the oven to 350°F.
2 Lightly grease a 1 1/2-quart casserole.
MAKING
3 Remove stems from the spinach.
4 Thoroughly wash the leaves in lukewarm water.
5 In Dutch oven, put the leaves without water.
6 Cook, covered over high heat for 3 to 5 minutes.
7 Drain the spinach well.
8 Coarsely chop, and set aside.
9 In a heavy saucepan, melt the butter over low heat.
10 Add in the flour and stir until smooth.
11 Cook for about 1 minute, stirring constantly.
12 Gradually blend in the milk, cooking over medium heat.
13 Stir constantly, until thickened and bubbly.
14 Add in the onion and cheese and stir until the cheese melts.
15 In a bowl, beat the egg yolks.
16 Stir about one-fourth of hot mixture into yolks, mixing well.
17 Combine the yolk mixture and spinach with the sauce mixture, stirring constantly.
18 In a separate bowl, beat the egg whites until stiff but not dry.
19 Gradually fold into the sauce mixture.
20 Transfer the mixture into the prepared casserole.
21 Place the casserole in a shallow baking pan.
22 Fill the pan with 1 inch deep water.
23 Bake for 45 to 50 minutes or until a knife inserted in center comes out clean.
SERVING
24 Serve as desired.
Chef
