Spinach and Parmesan Fallen Soufflé

Squeezing the cooked spinach removes excess moisture. Double the recipe for a larger crowd.


6 adult servings (serving size: 1/6 of casserole)

Recipe from

Oxmoor House

Nutritional Information

Calories 92
Caloriesfromfat 0.0 %
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


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


1. Preheat oven to 375°.

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

3. Heat a large nonstick skillet over medium heat; coat pan with cooking spray. Add garlic and cook 20 seconds, stirring constantly. Add spinach and 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 and next 3 ingredients; pulse until well blended. Pour into a large bowl.

4. 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, and smooth top with a spatula.

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

for your toddler:

Serve a spoonful of the soufflé on a plate or in a small bowl with a spoon.

Lorrie Hulston Corvin,

Cooking Light First Foods,

Oxmoor House

August 2010
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