Spinach Egg Souffle

READY IN: 50mins


  • 4
    tablespoons butter
  • 14
    cup flour (I use King Arthurs unbleached white)
  • 13
    cup grated onion
  • 23
    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
  • 12
    teaspoon salt (I use celtic sea salt, if you haven't tried it you should, it's good for you!)
  • 14
    teaspoon cayenne pepper (I do 2 shakes)
  • 12
    seasoning salt (I use Lawry's)


  • 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.