Spinach and Cheese Soufflé Recipe
Create a delectable Spinach and Cheese Soufflé, a light and airy dish perfect for brunch or as a sophisticated appetizer.
Equipment
- 1 Oven For baking the soufflé
- 1 Whisk For beating egg whites
- 1 Ramekins For individual servings
Ingredients
- 200 g Fresh spinach Washed and chopped
- 3 tbsp Butter Plus extra for greasing
- 2 tbsp All-purpose flour
- 1 cup Milk Whole or 2%
- 4 Eggs Separated
- 1 cup Gruyère cheese Grated
- to taste Salt
- 1/4 tsp Nutmeg Freshly grated
Instructions
- Preheat the oven to 375°F (190°C). Grease the ramekins with butter and dust with flour.
- In a pan, melt butter and add flour to make a roux. Cook for 1-2 minutes.
- Gradually whisk in milk until smooth and thickened, then remove from heat.
- Stir in chopped spinach, egg yolks, cheese, salt, and nutmeg. Mix well.
- In a separate bowl, beat egg whites until stiff peaks form.
- Gently fold egg whites into the spinach mixture until combined.
- Spoon the mixture into prepared ramekins and bake for 20-25 minutes until puffed and golden.
- Serve immediately as the soufflés will begin to deflate after removal from the oven.
Notes
For a lighter version, substitute milk with a low-fat alternative.
Nutrition
Serving: 100gCalories: 250kcalCarbohydrates: 10gProtein: 15gFat: 18gSaturated Fat: 10gCholesterol: 180mgSodium: 380mgPotassium: 450mgFiber: 2gSugar: 3gVitamin A: 255000IUVitamin C: 9.9mgCalcium: 3200mgIron: 0.5mg
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