Spinach Souffle
Easy, delicious and a beautiful combination of spinach, eggs and cheese.
Ingredients
- 8 Large Eggs, separated
- 20 oz. Frozen spinach, thawed and well drained
- 1 1/2 cup Cheese; 1 cup cheddar; 1/2 cup gruyere or your choice
- 4 oz. Cream cheese, softened and cubed
- 4 cloves Garlic, minced
- 1/2 tsp. Salt
- 1 Stick Unsalted butter, melted
Instructions
- Preheat oven to 350 degrees. Thaw the spinach and drain thoroughly by squeezing all the water out. Set aside.
- Generously grease five 1/2 cup ramekins.
- Beat the egg yolks until light and fluffy. In a separate bowl mix the spinach, cheeses, minced garlic and salt. Add the egg yolks to the spinach mixture. Pour in the melted butter and mix well.
- Beat the egg whites until soft peaks are formed. Gently fold the whites into the spinach mixture.
- Pour into the prepared ramekins and bake until the edges just start to brown; about 30 minutes.
- When done, let rest for a couple of minutes. Unmold and serve warm.