Spinach Soufflé
This Spinach Soufflé is a light and airy dish that combines the nutritious goodness of spinach with the richness of eggs, milk, and cheese. Perfect as a sophisticated side dish or a light main course, this soufflé is easy to prepare yet impressive enough for any occasion. The key is to bake it until it's golden brown and puffed up, with a delicate texture that melts in your mouth.
Ingredients
- Fresh spinach (10 ounces), cooked and drained – Provides a healthy, flavorful base.
- Eggs (4 large), separated – Adds structure and richness to the soufflé.
- Milk (1 cup) – Contributes to the creamy texture.
- Grated cheese (1 cup, such as Gruyère, Parmesan, or Cheddar) – Adds savory flavor and richness.
- Butter (2 tablespoons) – For greasing the soufflé dish and adding richness.
- All-purpose flour (2 tablespoons) – Helps thicken the mixture.
- Salt (1/2 teaspoon) – Enhances the overall flavor.
- Pepper (1/4 teaspoon) – Adds a subtle spice.
- Nutmeg (a pinch) – Optional, for a warm, nutty flavor.
Instructions
- Prepare the Spinach: Cook the spinach in boiling water for about 2-3 minutes until wilted. Drain well, pressing out excess water, and chop finely.
- Make the Base: In a saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes to form a roux. Gradually add the milk, whisking constantly to avoid lumps. Cook until the mixture thickens, about 3-4 minutes. Remove from heat and stir in the chopped spinach and grated cheese. Season with salt, pepper, and a pinch of nutmeg if using.
- Prepare the Eggs: Separate the egg yolks from the whites. Stir the yolks into the spinach mixture until fully incorporated. In a separate bowl, beat the egg whites with a pinch of salt until stiff peaks form.
- Combine and Fold: Gently fold the beaten egg whites into the spinach mixture in batches, being careful not to deflate the mixture.
- Bake the Soufflé: Preheat the oven to 375°F (190°C). Grease a soufflé dish with butter and lightly dust with flour or breadcrumbs. Pour the spinach mixture into the dish, filling it about three-quarters full. Bake for 25-30 minutes, or until the soufflé is puffed up and golden brown on top. Do not open the oven door during baking to prevent the soufflé from collapsing.
- Serve: Serve immediately, as the soufflé will begin to deflate as it cools. Enjoy as a light main course or a sophisticated side dish.
Nutritional Information
- Calories: Approximately 220 kcal per serving
- Protein: 14 grams
- Fat: 14 grams (includes healthy fats from eggs and cheese)
- Carbohydrates: 8 grams
- Fiber: 2 grams
- Vitamins: High in Vitamin A and C from the spinach, with added calcium and protein from the eggs and cheese.
Variations and Tips
- Cheese Options: Experiment with different cheeses, such as Swiss, Emmental, or Feta, for varied flavor profiles.
- Add-Ins: Consider adding sautéed mushrooms, onions, or garlic for extra depth of flavor.
- Storage: Soufflés are best served fresh, but any leftovers can be gently reheated in a low oven.
This Spinach Soufflé is an elegant and delicious way to enjoy spinach in a dish that’s light, airy, and full of flavor. Whether served as a side or a main course, it’s sure to impress. Let us know how your soufflé turned out in the comments, and don’t forget to visit our garden center for everything you need to grow your own fresh spinach and more!
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