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Egg And Spinach Souffle

Western.Chefs's picture
Ingredients
  Eggs 5
  Butter/Margarine 2 Tablespoon
  All purpose flour 2 Tablespoon
  Salt 3⁄4 Teaspoon
  Milk 1⁄2 Cup (8 tbs)
  Spinach 10 Ounce, frozen, chopped (thawed, well drained)
  Onion 1 Tablespoon, grated
Directions

1. Preheat oven to 325°F. Separate 3 eggs. In 1-quart saucepan over medium heat, into hot butter or margarine, stir flour and salt. Slowly stir in milk; cook, stirring, until mixture thickens. Stir in spinach, onion, then 3 egg yolks.
2. In large bowl, beat 3 egg whites until stiff peaks form. Fold in spinach mixture.
3. Spoon mixture into 2 small shallow casseroles. With spoon, make indentation in center of each. Break 1 egg into each indentation. Bake 20 to 25 minutes, until souffle is puffy and lightly browned.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Restriction: 
Lacto Ovo Vegetarian

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