Photo: John Autry; Styling: Leigh Ann Ross
Hands-on Time
24 Mins
Total Time
57 Mins
4 servings (serving size: 1 soufflé)

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.

How to Make It

Step 1

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

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.

Ratings & Reviews


May 04, 2015
Needed a bit more salt and took longer to cook, but very good!

Gradnurse101's Review

March 04, 2013
Excellent and easy. Loved it

detailaddict's Review

October 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's Review

May 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's Review

May 23, 2012

SoonerSinger's Review

March 20, 2012

Denise001's Review

March 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's Review

February 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's Review

June 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's Review

May 30, 2011