Spinach-Cheese SouffleAlan Roettinger | Delicious Living
- Serves: 6 people
$0.87 per person / Airy cheese soufflé sounds fancy, but it’s actually quite easy and a fun change of pace; plus kids love it! With a serving of spinach included, you have an elegant yet very inexpensive one-dish meal, high in protein and iron. If you want to make a sauce for the soufflé, purée the two leftover egg yolks with a little lemon juice, olive oil, and almost any cooked or roasted vegetables, such as carrots, cauliflower, or sweet potato.
- Preheat oven to 425˚. Line a baking sheet with parchment paper.
- Bring a large pot of water to boil and add spinach. Stir once, and then drain spinach in a colander. Press down on spinach with a large spoon to extract as much water as possible.
- Cut garlic clove in half. Rub inside of a 6-cup, straight-sided casserole dish with the cut side of the garlic. Coat inside dish with ½ tablespoon butter. Put about 1 ounce grated cheese in dish and shake until shreds adhere to bottom and sides.
- Put remaining 2 tablespoons butter in a medium saucepan over medium-high heat, stirring with a whisk until melted. Add flour and cook, whisking constantly, until mixture turns light brown. Add milk in a stream, whisking briskly. As soon as mixture thickens, about 30 seconds, remove from heat and whisk in egg yolks, followed by 4 ounces cheese. As soon as cheese melts, stir in spinach, salt, and nutmeg.
- In a large clean bowl, beat egg whites with a large whisk or mixer until stiff but not dry, about 4 minutes. Stir one-fourth of whites into yolk mixture; then gently fold in remaining whites thoroughly. Pour mixture into prepared dish and smooth top. Sprinkle with remaining 1 ounce grated cheese. Run a clean knife around inside edge of dish to a depth of about 1 inch (this helps the soufflé rise).
- Bake for 30–35 minutes, until soufflé has risen and browned nicely. Serve at once.
PER SERVING: 245 cal, 17g fat (5g mono, 1g poly, 11g sat), 181mg chol, 15g protein, 7g carb, 1g fiber, 296mg sodium