Spinach Egg Souffle
photo by lookylizzy
- Ready In:
- 50mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 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
- 1⁄2 teaspoon salt (I use celtic sea salt, if you haven't tried it you should, it's good for you!)
- 1⁄4 teaspoon cayenne pepper (I do 2 shakes)
- 1⁄2 seasoning salt (I use Lawry's)
directions
- Preheat over to 350.
- If you don't have cooked spinach, you can quickly zap one of Green Giants "no sauce" frozen spinach packages while you begin your preparations.
- Grease 8"x8" glass dish (or souffle dish if you have one) - I use softened butter for this.
- Separate your eggs putting your white in a bowl to be blended and the yolks set aside for later.
- I typically microwave the milk for 2 minutes to heat it which makes the stove time shorter.
- Grate 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).
- Melt your butter over medium/medium-low heat in a 10" non-stick skillet.
- Once melted, add the flour stirring constantly until you have a thick even consistency.
- Add 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.
- Stir in the onion and spinach until evenly distributed and smooth.
- Remove pan from heat and quickly stir in the yokes.
- Once completely mixed, pour contents of pan into large glass bowl and set aside.
- Mix egg whites until they form stiff peaks.
- Add 1/3 of whites mixture to the yolk/spinach mix and stir gently - the whites should make the other mixture lighter and fluffier.
- Fold in remaining whites and gentle pour or spoon mixture into greased pan.
- Cook 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).
- ***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.
Reviews
-
This is an excellent recipe. I've used it several times and have it saved to my Pinterest profile of "Tried and True Paleo/Primal Recipes"! I substitute 1 tbs of coconut flour for the 1/4 cup of flour. I also use onion powder instead of the onions, for those in my family who do not like onions. I also usually put cheese in it, too. Thank you so much for this recipe!!
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This is pretty yummy. I decided to make it lower in fat, so I used 1 tsp of butter, which I cooked the onions in, and some garlic. I then added the seasonings, spinach, & milk. I used 1 tbsp of corn starch instead, to make it more figure friendly. I then added the egg yolks, and then followed the rest of the recipe. I used non stick cooking spray for the dish. It was tasty! And it's only 6 Syns on Slimming World made this way, if you count the milk as your A choice for the day.
Tweaks
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This is an excellent recipe. I've used it several times and have it saved to my Pinterest profile of "Tried and True Paleo/Primal Recipes"! I substitute 1 tbs of coconut flour for the 1/4 cup of flour. I also use onion powder instead of the onions, for those in my family who do not like onions. I also usually put cheese in it, too. Thank you so much for this recipe!!
RECIPE SUBMITTED BY
Meghan Williams
United States
Didn't learn to cook until I was 29 - now I love it!
I dye scarves for a hobby! Well, it's more of a call than a hobby, but you get the idea :)
You can see them online at www.dyed4you.com