Spinach and Gruyère Souffle

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Gruyère, which has a nutty, slightly sweet flavor, is an aged Swiss cheese that's commonly made in France. Substitute Swiss, Jarisbert, or Asiago if you can't find Gruyère.
6 servings


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Cooking spray
3 tablespoons dry breadcrumbs, divided
1/4 cup finely chopped onion
2 tablespoons all-purpose flour
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground red pepper
Dash of ground nutmeg
1 cup fat-free milk, divided
1 large egg yolk, lightly beaten
6 tablespoons (1 1/2 ounces) finely grated Gruye@Sre cheese
1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
6 large egg whites, lightly beaten
1/4 teaspoon cream of tartar


Preheat oven to 400°.

Coat a 1-quart souffle dish with cooking spray; sprinkle with 1 tablespoon breadcrumbs.

Heat a medium saucepan coated with cooking spray over medium-high heat. Add onion; saute 2 minutes or until tender. Remove from heat. Add flour, salt, peppers, and nutmeg, stirring well. Gradually add 1/2 cup milk, stirring with a whisk until well blended. Stir in 1/2 cup milk. Cook mixture over medium heat 2 minutes or until thick and bubbly, stirring constantly with a whisk. Remove from heat.

Place egg yolk in a bowl. Gradually add milk mixture to egg yolk, stirring constantly with a whisk. Return mixture to pan. Cook 1 minute or until thick. Remove from heat; stir in cheese and spinach. Cool 5 minutes.

Place egg whites and cream of tartar in a large bowl; beat with a mixer at high speed until stiff peaks form. Gently stir one-fourth of egg white mixture into milk mixture; gently fold in remaining egg white mixture and 2 tablespoons breadcrumbs. Spoon into prepared dish. Bake at 400° for 30 minutes or until souffle is puffy and set. Serve immediately.

Created date

October 2003

Nutritional Information

Calories 109
Caloriesfromfat 29 %
Fat 3.5 g
Satfat 1.6 g
Monofat 1.1 g
Polyfat 0.3 g
Protein 9.8 g
Carbohydrate 9.6 g
Fiber 1.8 g
Cholesterol 44 mg
Iron 1.4 mg
Sodium 261 mg
Calcium 187 mg