I haven't made a souffle for ages. This was a welcome reintroduction. Easy to prepare and easy on the calories as well. Thanks again Bergy.
Good on its own but a little RedHot adds a nice touch.
Really very good -- even though it fell and burned a little... Since other reviewers mentioned the lack of taste,I added onion, garlic and dill to the spinach mixure. I will absolutely make this again!!! Updated 1/07: I was commissioned to make a veggie dish for Christmas dinner, and my whole family was very impressed by this. I doubled the recipe and between seven adults the two souffles were just about gone. Thanks again!
It was okay, it didn't have much taste, but nothing a little salsa didn't cure. Maybe my peaks weren't stiff enough, but it really deflated a lot when I attempted to gently mix in the spinach mixture.
I didn't have a veggie planned for dinner last night and was too lazy to stop at the store, so I thought I'd wing it. I made this using 1 14-oz. can of well drained spinach, I used Panko for the breadcrumbs, Pam spray instead of butter, fat free 1/2 & 1/2 and, instead of 6 egg whites, I used 2 whole eggs. It turned out really darn good! My husband and I loved it. We had this with barbecued pork chops and baked potatoes. Thanks Bergy, this'll be made again at my house :)
Great texture, but no taste. Maybe that's just how a souffle is meant to be, but this was pretty plain. Needed a lot of salt. My family liked it, though!