Thursday, June 21, 2012

Spinach & Parmesan Soufflés

"Soufflé," french for blown or puffed, accurately defines it's very texture- which is light; lightly whipped, spiced, and savory, these spinach soufflés are sure to leave everyone surprised at your cooking skills. Soufflés are also an easy dish to make that will dazzle your dinner guests and family. I recommend making these anytime you want to leave an impression on your guests; for special occasions like wedding showers, birthday brunches, or important family dinners.
cooking spray
1 1/2 tbsp dry breadcrumbs
1 (6 oz) package of fresh baby spinach
2/3 c fat-free milk
2 tbsp all-purpose flour
1/8 tsp salt
1 tsp ground nutmeg
1/8 tsp freshly ground black pepper
1/2 c (2 oz) freshly grated Parmigiano-Reggiano cheese
2 large egg yolks
4 large egg whites
1/4 tsp cream of tartar 
1. Place a baking sheet in the oven. Preheat oven to 425°. Coat 4 (6 oz) ramekins with cooking spray; sprinkle evenly with breadcrumbs, tilting and turning dishes to coat sides completely.
2. 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. Place spinach in a colander and squeeze excess liquid. coarsely chop spinach.
3. combine milk, flour,salt,nutmeg, and 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, let it stand for 10 minutes. Stir in spinach, cheese, and egg yolks.
4. Combine egg whites and cream of tartar in a large bowl, let it stand for 15 minutes at room temperature. Beat with mixer at high speed until medium peaks form. Gently stir one-fourth of egg whites into spinach mixture, and gently fold in the remaining egg whites. Gently spoon mixture into prepared dishes. Tap dishes 2 or 3 times on counter to level. Place dishes on preheated baking sheet; return baking sheet to the oven. 
5. Immediately reduce oven temperature to 350° and bake soufflés for 21 minutes or until puffy and golden brown. 
Serves: 4 serving size: 1 soufflés
Bon Appetit!
*A year from today: Peas, Mint & Parmesan Crostini


  1. Looks yummy! I love all your recipes.


  2. WOw this looks insanely delicious!

    xo Jennifer

  3. these loooked so perrfect coming out of the oven!

  4. Chana your posts just keep getting better and better. This looks incredible and I will be dreaming about it and all your other beautiful recipes on my way home today!