EASY SPINACH SOUFFLE
This is a tasty and quick side dish--ready in just minutes. Note, this is a 'lite' souffle--for a more traditional souffle, double the sauce ingredients.
Provided by Jennifer
Categories Side Dish Vegetables Greens
Time 25m
Yield 5
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl whisk together egg, milk, cheese, garlic, salt and pepper. Fold in spinach. Place in a small casserole dish.
- Bake in preheated oven for 20 minutes, or until lightly set.
- NOTE: If you are in a hurry, use a microwave safe casserole dish, cover with plastic wrap, and cook on high for 3 minutes. Release the steam, recover, and cook on high for another 3 minutes. Enjoy!
Nutrition Facts : Calories 89.3 calories, Carbohydrate 6.8 g, Cholesterol 43.9 mg, Fat 4.1 g, Fiber 4.2 g, Protein 9 g, SaturatedFat 1.6 g, Sodium 489 mg, Sugar 1.5 g
SPINACH AND PARMESAN SOUFFLES
The Italian-Parmigiano- Reggiano cheese has a superior nutty flavor you won't find in the domestic alternatives.
Provided by weekend cooker
Categories Lunch/Snacks
Time 55m
Yield 4 ramekins, 4 serving(s)
Number Of Ingredients 12
Steps:
- Place a baking sheet in the oven and preheat to 425 degrees.
- Coat 4 (6 ounce) ramekins with cooking spray, and sprinkle breadcrumbs, tilting and turning dishes to coat sides completely.
- Heat a non-stick skillet over medium-high heat, and lightly coat with cooking spray.
- Add spinach, cook 2 minutes or until wilts, tossing constantly.
- Place spinach in collander, and let stand 5 minutes.
- Squeeze excess liquid from spinach, and coursely chop.
- Combine milk, flour, salt, nutmeg, and black pepper in a small saucepan over medium-high heat stirring with a whisk until smooth.
- Cook 2 minutes or until mixture is thick and bubbly, stirring constantly.
- Spoon mixture in a large bowl, and let stand 10 minutes.
- Stir in spinach, cheese, and egg yolks.
- Combine egg whites, and cream of tartar, in a large bowl, and let stand at room temperature for 15 minutes.
- Beat with a mixer at high speed until medium peaks form(do not overbeat).
- Gently stir 1/4 of egg whites into spinach mixture, and gently fold in remaining whites.
- Gently spoon mixture into prepared dishes, and sharply tap dishes 2 or 3 times on counter to level.
- Place dishes on prepared baking sheet, and return to a 425 degree oven.
- Immediately reduce oven temperature to 350 degrees for 21 minutes or until puffy and golden brown.
- Serve immediately.
SPINACH-PARMESAN SOUFFLéS
Provided by Jill Silverman Hough
Categories Mixer Egg Side Bake Christmas Vegetarian Parmesan Spinach Winter Christmas Eve Bon Appétit Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8
Number Of Ingredients 11
Steps:
- Preheat oven to 375°F. Butter eight 1-cup soufflé dishes or custard cups; place on large rimmed baking sheet. Melt 1/4 cup butter in large saucepan over medium heat. Add flour; whisk 1 minute. Add buttermilk; whisk 1 minute. Stir in spinach and next 4 ingredients. Set aside.
- Using electric mixer, beat egg whites in large bowl until firm peaks form. Fold egg whites into spinach mixture in 3 additions. Divide equally among prepared dishes.
- Bake soufflés until puffed and brown on top, about 30 minutes. Serve immediately.
SPINACH PANTRY SOUFFLE
We have always loved soufflés, but I got tired of making the white sauce for them. One day I substituted condensed soup for the white sauce, and we all thought it was great. When we started watching our fat intake, I switched to the reduced-fat, reduced-sodium soup, reduced-fat cheese and just two egg yolks. -Diane Conrad, North Bend, Oregon
Provided by Taste of Home
Categories Breakfast Brunch Side Dishes
Time 1h5m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- Let egg whites stand at room temperature for 30 minutes. Coat a 2-qt. soufflé dish with cooking spray and lightly sprinkle with Parmesan cheese; set aside., In a small saucepan, combine the soup, cheese blend and mustard; cook and stir over medium heat for 5 minutes or until cheese is melted. Transfer to a large bowl; stir in spinach. Stir a small amount of soup mixture into egg yolks; return all to the bowl, stirring constantly. , In a small bowl with clean beaters, beat egg whites until stiff peaks form. With a spatula, stir a fourth of the egg whites into spinach mixture until no white streaks remain. Fold in remaining egg whites until combined. Transfer to prepared dish. , Bake at 375° for 30-35 minutes or until the top is puffed and center appears set. Serve immediately.
Nutrition Facts : Calories 140 calories, Fat 8g fat (3g saturated fat), Cholesterol 90mg cholesterol, Sodium 453mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 1g fiber), Protein 12g protein. Diabetic Exchanges
TWICE BAKED SPINACH SOUFFLES
The obvious advantage of twice-baked souffles is that they can be made the day before. These spinach souffles reheat perfectly, with a light texture and excellent flavour.
Provided by MarieRynr
Categories < 4 Hours
Time 1h20m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- Stem the spinach, rinse in cold water and lift straight into a large pan.
- Set over moderate heat, cover, don't add extra water, and cook for 2 to 3 minutes until the spinach wilts.
- Drain in a colander, pressing well.
- When spinach has cooled, squeeze firmly to extract excess water and chop finely.
- Heat oven to 350*F.
- Brush 10 small ramekin dishes with melted butter and sprinkle with Parmesan cheese.
- Melt the butter for the souffles in a medium pan, stir in the flour and cook over a moderate heat for a few minutes.
- Slowly add the milk, beating to make a smooth sauce.
- Bring to a simmer and cook for 2 to 3 minutes.
- Add seasoning and a good grating of nutmeg, then remove the sauce from the heat and let it cool slightly.
- Separate the egs, reserving the whites and beating the yolks into the sauce.
- Stir in the spinach, mix well then transfer to a large mixing bowl.
- Beat the egg whites to stiff peaks and fold into the spinach mixture.
- Spoon into the ramekins, filling them level.
- Set the dishes in a large roasting tin.
- Add boiling water from the kettle to a depth of about 1 inch.
- Bake for 20 minutes or until the souffles are well risen.
- Remove the ramekins from the tin, cool for 10 minutes, then loosen the sides and turn out onto a buttered gratin dish--right sides up.
- The souffles can be set aside overnight.
- If the souffles have been chilled, allow them at least 1 hour to come back to room temperature.
- Heat the oven to 400*F.
- Pour the cream over the souffles, coating each one.
- Sprinkle with Parmesan and place in the oven for 15 minutes or until the sauce is bubbling, then serve.
Nutrition Facts : Calories 273.8, Fat 23.4, SaturatedFat 13.6, Cholesterol 194.2, Sodium 242.2, Carbohydrate 7.6, Fiber 1.2, Sugar 0.5, Protein 9.6
SPINACH AND GREEN GARLIC SOUFFLé
Provided by Deborah Madison
Categories Cheese Egg Garlic Side Bake Vegetarian Goat Cheese Parmesan Spinach Boil Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield 4 servings
Number Of Ingredients 14
Steps:
- 1. Preheat the oven to 375°F. Butter a 6-cup soufflé dish or gratin dish and dust it with a few tablespoons of the Parmesan cheese.
- 2. Put the garlic, cream, and thyme in a small saucepan over low heat. Bring slowly to a boil, then turn off the heat, cover, and let steep for 15 minutes.
- 3. Wash the spinach well, then wilt it in a skillet with the water clinging to the leaves. Tip it into a colander, press out the moisture, then finely chop.
- 4. Melt the 4 tablespoons butter in a saucepan, stir in the flour, and cook for 1 minute while stirring. Whisk in the milk and stir until it thickens. Add 1 teaspoon salt, then stir in the goat cheese and remaining Parmesan. Turn off the heat and stir in the egg yolks, spinach, and the garlic-cream mixture. Season with pepper.
- 5. Whisk the egg whites with a pinch of salt until they form firm peaks that are just a bit on the soft side. Fold the whites and base together. Scrape the batter into the prepared dish and bake until golden brown and set, about 25 minutes for a gratin dish, 30 minutes if using a soufflé dish.
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SPINACH-PARMESAN SOUFFLéS RECIPE | BON APPéTIT
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5/5 (2)Author Jill Silverman HoughServings 8Total Time 1 min
- Preheat oven to 375°F. Butter eight 1-cup soufflé dishes or custard cups; place on large rimmed baking sheet. Melt 1/4 cup butter in large saucepan over medium heat. Add flour; whisk 1 minute. Add buttermilk; whisk 1 minute. Stir in spinach and next 4 ingredients. Set aside.
- Using electric mixer, beat egg whites in large bowl until firm peaks form. Fold egg whites into spinach mixture in 3 additions. Divide equally among prepared dishes.
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