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Spinach and Gruyère Souffle

Yield 6 servings
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.


  • 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

Nutrition 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

How to Make It

  1. Preheat oven to 400°.

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

  3. 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.

  4. 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.

  5. 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.