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Spinach and Parmesan Fallen Soufflé

Spinach and Parmesan Fallen Soufflé

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

Oxmoor House AUGUST 2010

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

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

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.

Nutritional Information

Amount per serving
  • Calories: 92
  • Calories from fat: 0.0%
  • Fat: 3.5g
  • Saturated fat: 1.8g
  • Monounsaturated fat: 1g
  • Polyunsaturated fat: 0.3g
  • Protein: 8.5g
  • Carbohydrate: 7.3g
  • Fiber: 1.2g
  • Cholesterol: 42mg
  • Iron: 1.7mg
  • Sodium: 326mg
  • Calcium: 193mg
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Spinach and Parmesan Fallen Soufflé recipe

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