Spinach and Parmesan Fallen Soufflé

Spinach and Parmesan Fallen Soufflé Recipe
Becky Luigart-Stayner
Check your local farmers' market for the freshest spinach. Squeezing the cooked spinach removes excess moisture.

Yield:

6 servings

Recipe from

Nutritional Information

Calories 92
Caloriesfromfat 34 %
Fat 3.5 g
Satfat 1.8 g
Monofat 1 g
Polyfat 0.3 g
Protein 8.5 g
Carbohydrate 7.3 g
Fiber 1.2 g
Cholesterol 42 mg
Iron 1.7 mg
Sodium 326 mg
Calcium 193 mg

Ingredients

Cooking spray
2 tablespoons dry breadcrumbs
2 garlic cloves, minced
10 ounce fresh spinach
1 cup 1% low-fat milk
1 tablespoon cornstarch
1/3 cup (about 1 1/2 ounces) grated fresh Parmigiano-Reggiano cheese
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/8 teaspoon grated whole nutmeg
3 large egg whites
1 large egg

Preparation

Preheat oven to 375°.

Lightly coat an 11 x 7-inch baking dish with cooking spray, and dust with breadcrumbs. Set aside.

Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add garlic; cook 20 seconds, stirring constantly. Add spinach; cook 3 minutes or until spinach wilts, stirring occasionally. Remove from heat; cool slightly. Place spinach mixture on several layers of heavy-duty paper towels, and squeeze until barely moist. Place spinach mixture in a blender. Add milk and cornstarch; process until smooth. Add cheese, salt, pepper, and nutmeg; pulse until well blended. Pour into a large bowl.

Place egg whites and egg in a large bowl; beat with a mixer at high speed 5 minutes or until tripled in volume. Gently fold one-fourth of egg mixture into spinach mixture; gently fold in remaining egg mixture (mixture will seem slightly thin). Spoon spinach-egg mixture into prepared baking dish; smooth top with a spatula.

Bake at 375° for 35 minutes or until set in the center. Cool 5 minutes on a wire rack before serving.

Note:

Lorrie Hulston Corvin,

June 2005
My Notes

Only you will be able to view, print, and edit this note.

Add Note