Spinach Cheddar Souffle Recipe
Summary
Ingredients
| Fresh spinach | 1 1⁄2 Pound | |
| Butter | 2 Tablespoon | |
| All purpose flour | 2 Tablespoon | |
| Milk | 3⁄4 Cup (12 tbs) | |
| Onion | 1 Teaspoon, chopped | |
| Shredded cheddar cheese | 1 1⁄2 Cup (24 tbs) | |
| Eggs | 3 , separated |
Nutrition Facts
Serving size
Calories 183 Calories from Fat 113
% Daily Value*
Total Fat 13 g19.7%
Saturated Fat 7.5 g37.5%
Trans Fat 0 g
Cholesterol 112.2 mg37.4%
Sodium 238.6 mg9.9%
Total Carbohydrates 7 g2.4%
Dietary Fiber 2 g7.9%
Sugars 1.7 g
Protein 10 g20.9%
Vitamin A 169.7% Vitamin C 39.9%
Calcium 27.1% Iron 15.7%
*Based on a 2000 Calorie diet
Directions
Place spinach in Dutch oven (do, not add water); cover and cook over high heat 3 to 5 minutes.
Drain spinach well; coarsely chop, and set aside.
Melt butter in a heavy saucepan over low heat; add flour, stirring until smooth.
Cook 1 minute, stirring constantly.
Gradually stir in milk; cook over medium heat, stirring constantly, until thickened and bubbly.
Add onion and cheese, stirring until cheese melts.
Beat egg yolks, and stir about one-fourth of hot mixture into yolks, mixing well.
Add yolk mixture and spinach to sauce mixture, stirring constantly.
Beat egg whites (at room temperature) until stiff but not dry; fold into sauce mixture.
Pour into a greased 1 1/2 -quart casserole; place casserole in a shallow baking pan.
Fill pan 1 inch deep with water; bake at 350° for 45 to 50 minutes or until a knife inserted in center comes out clean.
Chef
