Spinach and Parmesan Soufflés

Name: Spinach and Parmesan Soufflés
Total time: 57 min
Yield: 4 servings (serving size: 1 soufflé)
Ingredients: Cooking spray; 1 ½ tablespoons dry breadcrumbs; 1 (6-ounce) package fresh baby spinach; ⅔ cup fat-free milk; 2 tablespoons all-purpose flour; ⅛ teaspoon salt; ⅛ teaspoon ground nutmeg; ⅛ teaspoon freshly ground black pepper; ½ cup (2 ounces) freshly grated Parmigiano-Reggiano cheese; 2 large egg yolks; 4 large egg whites; ¼ teaspoon cream of tartar

12 Ratings
8 Reviews

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.

By David Bonom

Recipe by Cooking Light June 2011

Gallery

Credit: John Autry; Styling: Leigh Ann Ross

Recipe Summary test

hands-on:

24 mins

total:

57 mins

Yield:

4 servings (serving size: 1 soufflé)

Nutrition Info

Directions

Step 1
Place a baking sheet in the oven. Preheat oven to 425°.

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Step 2
Coat 4 (6-ounce) ramekins with cooking spray; sprinkle evenly with breadcrumbs, tilting and turning dishes to coat sides completely.
Step 3
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.
Step 4
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.
Step 5
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

Per Serving:

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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EICrabb

05/03/2015

Needed a bit more salt and took longer to cook, but very good!

Gradnurse101

03/04/2013

Excellent and easy. Loved it

detailaddict

10/27/2012

Good, but time-consuming. My only departure from the recipe was using half fresh and half powdered egg whites, but the result was still good. I may try fontina or Gruyere next time. I served this as a side to CL Crispy Chicken Marinara - fortunately leftovers, and I would recommend a simple main course unless you want to spend the entire evening in the kitchen.

crusnock

05/28/2012

Light and flavorful. We followed the recipe and they came out just like the picture. We added about 5 minutes to the bake time.

natsthename

05/23/2012

SoonerSinger

03/20/2012

Denise001

03/04/2012

Sunday brunch for my husband and I and it was sooo worth the effort. Came out exactly like the photo and it was delicious. I didn't have cream of tartar, so I used 1/8 tsp of white vinegar otherwise I followed the directions exactly. 21 minutes was the correct amount of cooking time. Will definitely make again.

azaleas

02/14/2012

This was my first attempt at a souffle and it came out perfectly! Definitely recommend since the veggie-shy boyfriend liked it.

VaBelle35

06/12/2011

These are great and came out perfectly following the directions. I will make them again, but it does use a lot of pots and pans, so this is for when you have time to clean it all up.

BellaGinVA

05/30/2011

sebinengland

05/17/2011

scargosun

05/15/2011

This was excellent! Made these with a bunch of my CSA spinach and served with a grilled chicken salad. Will def make the others in the CL issue as well. It was easier than I thought. They needed to cook a bit longer but I just kept an eye on them for the 'puffy golden' look.

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Spinach and Parmesan Soufflés

Gallery

Recipe Summary test

Ingredients

Directions

Nutrition Facts

Reviews (8)

All Reviews for Spinach and Parmesan Soufflés

Account

Spinach and Parmesan Soufflés

Gallery

Recipe Summary test

Ingredients

Directions

Nutrition Facts

Reviews (8)

All Reviews for Spinach and Parmesan Souffl&eacute;s

All Reviews for Spinach and Parmesan Soufflés