Rating: 4.5 stars
12 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 7
  • 5 star values: 4

Italian Parmigiano-Reggiano cheese has a superior nutty flavor you won't find in the domestic alternatives. It's worth seeking out—be sure to buy a wedge and grate it yourself.

David Bonom
Recipe by Cooking Light June 2011

Gallery

John Autry; Styling: Leigh Ann Ross

Recipe Summary

hands-on:
24 mins
total:
57 mins
Yield:
4 servings (serving size: 1 soufflé)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place a baking sheet in the oven. Preheat oven to 425°.

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  • Coat 4 (6-ounce) ramekins with cooking spray; sprinkle evenly with breadcrumbs, tilting and turning dishes to coat sides completely.

  • Heat a large nonstick skillet over medium-high heat. Lightly coat pan with cooking spray. Add spinach; cook for 2 minutes or until spinach wilts, tossing constantly. Place spinach in a colander; let stand 5 minutes. Squeeze excess liquid from spinach. Coarsely chop spinach.

  • Combine 2/3 cup milk and the next 4 ingredients (through black pepper) in a small saucepan over medium-high heat, stirring with a whisk until smooth. Cook for 2 minutes or until mixture is thick and bubbly, stirring constantly. Spoon mixture into a large bowl, and let stand for 10 minutes. Stir in spinach, cheese, and egg yolks.

  • Combine egg whites and cream of tartar in a large bowl, and let stand at room temperature for 15 minutes. Beat with a mixer at high speed until medium peaks form (do not overbeat). Gently stir one-fourth of egg whites into spinach mixture, and gently fold in the remaining egg whites. Gently spoon mixture into prepared dishes. Sharply tap dishes 2 or 3 times on counter to level. Place dishes on preheated baking sheet; return baking sheet to 425° oven. Immediately reduce oven temperature to 350°; bake soufflés at 350° for 21 minutes or until puffy and golden brown. Serve immediately.

Nutrition Facts

163 calories; fat 6g; saturated fat 2.8g; mono fat 1.9g; poly fat 0.6g; protein 13.2g; carbohydrates 14.6g; fiber 1.4g; cholesterol 115mg; iron 1.7mg; sodium 405mg; calcium 218mg.
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