Spinach and Parmesan Souffles

Recipe by weekend cooker
READY IN: 55mins
YIELD: 4 ramekins




  • Place a baking sheet in the oven and preheat to 425 degrees.
  • Coat 4 (6 ounce) ramekins with cooking spray, and sprinkle breadcrumbs, tilting and turning dishes to coat sides completely.
  • Heat a non-stick skillet over medium-high heat, and lightly coat with cooking spray.
  • Add spinach, cook 2 minutes or until wilts, tossing constantly.
  • Place spinach in collander, and let stand 5 minutes.
  • Squeeze excess liquid from spinach, and coursely chop.
  • Combine milk, flour, salt, nutmeg, and black pepper in a small saucepan over medium-high heat stirring with a whisk until smooth.
  • Cook 2 minutes or until mixture is thick and bubbly, stirring constantly.
  • Spoon mixture in a large bowl, and let stand 10 minutes.
  • Stir in spinach, cheese, and egg yolks.
  • Combine egg whites, and cream of tartar, in a large bowl, and let stand at room temperature for 15 minutes.
  • Beat with a mixer at high speed until medium peaks form(do not overbeat).
  • Gently stir 1/4 of egg whites into spinach mixture, and gently fold in remaining whites.
  • Gently spoon mixture into prepared dishes, and sharply tap dishes 2 or 3 times on counter to level.
  • Place dishes on prepared baking sheet, and return to a 425 degree oven.
  • Immediately reduce oven temperature to 350 degrees for 21 minutes or until puffy and golden brown.
  • Serve immediately.