Confides Ruth Andrewson of Leavenworth, Washington, "I've coaxed our grandchildren to eat spinach by 'disguising' it in this fluffy egg dish."

Spinach Souffle

Spinach Souffle
Prep Time
25 min
Cook Time
50 min
Yield
6 servings
Ingredients
- 1 package (10 ounces) fresh spinach
- 1/4 cup butter, cubed
- 1/4 cup all-purpose flour
- 1/4 teaspoon pepper
- 1 cup milk
- 1 teaspoon dried minced onion
- 1 teaspoon salt
- 1/8 teaspoon ground nutmeg
- 3 eggs, separated
- 1/4 teaspoon cream of tartar
Directions
- Wash and trim spinach, leaving the water that clings to the leaves. Place in a large skillet and steam just until wilted, about 3-5 minutes. Drain and chop; set aside. Melt butter in a small saucepan over medium heat. Blend in flour and pepper; cook and stir until bubbly. Slowly add milk; bring to a boil, stirring constantly. Cook and stir 1 minute. Remove from the heat. Stir in onion, salt and nutmeg. In a large bowl, beat egg whites until soft peaks form. In another bowl, beat egg yolks until thick and lemon-colored; stir into white sauce. Gently fold into egg whites along with spinach. Pour into a greased 1-1/2-qt. casserole or souffle dish. Place casserole in a larger pan; fill larger pan with 1 in. of water. Bake, uncovered, at 350° for 50-60 minutes or until a knife inserted halfway between the center and edge comes out clean. Serve immediately.
Nutrition Facts
1 each: 160 calories, 12g fat (6g saturated fat), 132mg cholesterol, 559mg sodium, 8g carbohydrate (3g sugars, 1g fiber), 6g protein.
Loading Popular in the Community
Loading Reviews