Spinach Soufflés With Fontina

Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 145
  • Fat: 6.2g
  • Saturated fat: 3.3g
  • Protein: 11g
  • Carbohydrate: 12.2g
  • Cholesterol: 73mg
  • Iron: 2.2mg
  • Sodium: 522mg
  • Calories from fat: 38%
  • Fiber: 2.3g
  • Calcium: 279mg


  • 1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
  • 1 1/2 cups fat-free milk
  • 3 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried Italian seasoning
  • 1 large egg
  • 1/2 cup (2 ounces) shredded fontina cheese


  1. Preheat oven to 350°.
  2. Combine first 6 ingredients in a food processor; process until smooth. Transfer mixture to a bowl, and add cheese, stirring until well blended.
  3. Spoon into 4 (8-ounce) ramekins. Place in a 13- x 9-inch baking dish; add hot water to pan to a depth of 1 inch. Bake at 350° for 35 to 40 minutes or until puffy and set. Serve immediately.
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