Ingredients for Spinach Egg Souffle
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How to Make Spinach Egg Souffle
- Preheat oven to 375°F (190°C). Grease a 1.5-quart souffle dish with butter and dust with breadcrumbs.
- Steam or sauté 10 oz (280g) fresh spinach until wilted. Squeeze out excess water thoroughly and chop finely.
- In a large bowl, whisk together 6 large eggs, 1/4 cup (50g) all-purpose flour, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Gradually whisk in 1 cup (240ml) milk until smooth.
- Gently fold in the chopped spinach.
- Pour the mixture into the prepared souffle dish.
- Place the souffle dish in a larger baking pan and pour enough hot water into the pan to come halfway up the sides of the souffle dish (this creates a bain-marie for even cooking).
- Bake for 40-45 minutes, or until the souffle is puffed and golden brown. Do not open the oven door during baking.
- Let the souffle rest for 5 minutes before serving. To make a cheese souffle, simply omit the spinach and add 1 cup (100g) of grated Gruyère or Swiss cheese to the egg mixture along with a pinch of nutmeg.
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
4g
Fat
53g
Carbs
3g
