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Recipe Summary

prep:
35 mins
bake:
20 mins to 25 mins at 375°
Servings:
8
Yield:
1 large souffle
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Ingredients

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Directions

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  • Bring large pot of water to a boil. Add spinach and scallions, stirring and submerging until wilted, about 2 minutes. Drain well. When cool enough to handle, squeeze out excess water. Finely chop.

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  • Melt butter in medium-size saucepan over medium heat. Sprinkle with 3 tablespoons flour; whisk until blended and cooked slightly, about 1 minute. Add milk, whisking to prevent lumps. Bring to a low boil over medium heat, about 3 minutes, whisking in 1 teaspoon salt, the nutmeg and cayenne. Remove saucepan from heat. Whisk in cheese; let cool slightly.

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  • Heat oven to 375 degrees F. Lightly coat eight (7-ounce) oval baking dishes or 10-cup oval or souffle dish with nonstick cooking spray. Sprinkle with bread crumbs, tilting dish to coat.

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  • Whisk half the cheese mixture into egg yolks in large bowl. With wooden spoon, vigorously stir in remaining cheese mixture and the spinach and scallions.

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  • With clean beaters, beat together egg whites, remaining 1/4 teaspoon salt and the lemon juice in large clean bowl until stiff peaks form. Sift remaining 3 tablespoons flour over egg whites and gently fold in. Stir a quarter of beaten egg whites into spinach mixture to lighten. Gently fold in remaining whites. Spoon about 1 cup into each individual dish or scrape whole amount into souffle dish. Place individual dishes on baking sheet.

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  • Bake individual souffles in 375 degree F oven until golden brown and puffed, 20 to 25 minutes, or 35 to 40 minutes for souffle dish. Serve immediately. Makes 8 individual souffles or 1 large souffle.

Nutrition Facts

414 calories; total fat 15g; saturated fat 8g; cholesterol 241mg; sodium 560mg; carbohydrates 50g; fiber 3g; protein 19g.
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