Spinach and Parmesan Soufflés

4.0 12
4 stars
(12)
Photo: John Autry; Styling: Leigh Ann Ross
Recipe from Cooking Light

Italian Parmigiano-Reggiano cheese has a superior nutty flavor you won't find in the domestic alternatives. It's worth seeking out—be sure to buy a wedge and grate it yourself.

Ingredients

  • Cooking spray
  • 1 1/2 tablespoons dry breadcrumbs
  • 1 (6-ounce) package fresh baby spinach
  • 2/3 cup fat-free milk
  • 2 tablespoons all-purpose flour
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon freshly ground black pepper
  • 1/2 cup (2 ounces) freshly grated Parmigiano-Reggiano cheese
  • 2 large egg yolks
  • 4 large egg whites
  • 1/4 teaspoon cream of tartar

Preparation

Hands On: 24 Minutes
Total: 57 Minutes

  1. 1. Place a baking sheet in the oven. Preheat oven to 425°.
  2. 2. Coat 4 (6-ounce) ramekins with cooking spray; sprinkle evenly with breadcrumbs, tilting and turning dishes to coat sides completely.
  3. 3. Heat a large nonstick skillet over medium-high heat. Lightly coat pan with cooking spray. Add spinach; cook for 2 minutes or until spinach wilts, tossing constantly. Place spinach in a colander; let stand 5 minutes. Squeeze excess liquid from spinach. Coarsely chop spinach.
  4. 4. Combine 2/3 cup milk and the next 4 ingredients (through black pepper) in a small saucepan over medium-high heat, stirring with a whisk until smooth. Cook for 2 minutes or until mixture is thick and bubbly, stirring constantly. Spoon mixture into a large bowl, and let stand for 10 minutes. Stir in spinach, cheese, and egg yolks.
  5. 5. 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 one-fourth of egg whites into spinach mixture, and gently fold in the remaining egg whites. Gently spoon mixture into prepared dishes. Sharply tap dishes 2 or 3 times on counter to level. Place dishes on preheated baking sheet; return baking sheet to 425° oven. Immediately reduce oven temperature to 350°; bake soufflés at 350° for 21 minutes or until puffy and golden brown. Serve immediately.
David Bonom,
June 2011

Nutritional Information

  • Calories: 163
  • Fat: 6g
  • Saturated fat: 2.8g
  • Monounsaturated fat: 1.9g
  • Polyunsaturated fat: 0.6g
  • Protein: 13.2g
  • Carbohydrate: 14.6g
  • Fiber: 1.4g
  • Cholesterol: 115mg
  • Iron: 1.7mg
  • Sodium: 405mg
  • Calcium: 218mg