1/1 Photo of Spinach Egg Souffle
Meghan Williams's Note:
A fluffy, rich and delicious breakfast/brunch treat... can easily be modified to be a cheese souffle (see directions).
My Private Note
Units: US | Metric
- 4 tablespoons butter
- 1/4 cup flour (I use King Arthurs unbleached white)
- 5 eggs
- 1/3 cup grated onion
- 2/3 cup cooked spinach
- 1 cup milk (I use rice milk because dairy and I don't get along)
Season to taste my suggestions are below
- 1Preheat over to 350.
- 2If you don't have cooked spinach, you can quickly zap one of Green Giants "no sauce" frozen spinach packages while you begin your preparations.
- 3Grease 8"x8" glass dish (or souffle dish if you have one) - I use softened butter for this.
- 4Separate your eggs putting your white in a bowl to be blended and the yolks set aside for later.
- 5I typically microwave the milk for 2 minutes to heat it which makes the stove time shorter.
- 6Grate your onion (you want to grate versus chop for 2 reasons: one is texture and the other is that grated onion infuses the flavor better than chopped).
- 7Melt your butter over medium/medium-low heat in a 10" non-stick skillet.
- 8Once melted, add the flour stirring constantly until you have a thick even consistency.
- 9Add the milk and seasonings stirring constantly until thickened and even - if you've preheated the milk this part will go fairly quickly, if not - it will take a few minutes.
- 10Stir in the onion and spinach until evenly distributed and smooth.
- 11Remove pan from heat and quickly stir in the yokes.
- 12Once completely mixed, pour contents of pan into large glass bowl and set aside.
- 13Mix egg whites until they form stiff peaks.
- 14Add 1/3 of whites mixture to the yolk/spinach mix and stir gently - the whites should make the other mixture lighter and fluffier.
- 15Fold in remaining whites and gentle pour or spoon mixture into greased pan.
- 16Cook until browned on top (about 30 minutes) - eat immediately (It will fall the longer it sits - it still tastes as good but won't look as pretty).
- 17***To make a Cheese Souffle instead, swap the onion and spinach out for 1 cup of shredded cheese. I've used baby swiss, a colby/jack mix -- anything will work - it's a taste preference.
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Nutritional Facts for Spinach Egg Souffle
Serving Size: 1 (164 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 268.2
- Calories from Fat 180
- Total Fat 20.0 g
- Saturated Fat 10.6 g
- Cholesterol 303.4 mg
- Sodium 494.4 mg
- Total Carbohydrate 10.8 g
- Dietary Fiber 0.5 g
- Sugars 1.1 g
- Protein 11.0 g
The following items or measurements are not included: