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Egg And Spinach Souffle

Western.Chefs's picture
  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

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

Side Dish
Lacto Ovo Vegetarian

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 821 Calories from Fat 482

% Daily Value*

Total Fat 54 g83.5%

Saturated Fat 25.5 g127.5%

Trans Fat 0 g

Cholesterol 1133.2 mg377.7%

Sodium 2077.1 mg86.5%

Total Carbohydrates 42 g14.2%

Dietary Fiber 7.3 g29.2%

Sugars 9.8 g

Protein 47 g93.4%

Vitamin A 573.3% Vitamin C 134.6%

Calcium 55.7% Iron 76.3%

*Based on a 2000 Calorie diet

Egg And Spinach Souffle Recipe