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

Lorrie Hulston Corvin
Recipe by Oxmoor House

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Recipe Summary

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

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Directions

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  • Preheat oven to 375°.

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  • 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 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.

  • 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.

  • 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.

Source

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Nutrition Facts

92 calories; calories from fat%; fat 3.5g; saturated fat 1.8g; mono fat 1g; poly fat 0.3g; protein 8.5g; carbohydrates 7.3g; fiber 1.2g; cholesterol 42mg; iron 1.7mg; sodium 326mg; calcium 193mg.