Spinach Soufflés Recipe
- 10-ounce package frozen chopped spinach
- ¼ cup grated onion
- 1 tablespoon reduced-fat margarine or light butter
- 1 cup nonfat or low-fat milk
- 3 tablespoons unbleached flour
- ¼ teaspoon ground black pepper
- 1/8 teaspoon ground nutmeg
- ¾ cup shredded Swiss cheese
- 3 tablespoons grated Parmesan cheese
- 4 large eggs, separated
- Preheat the oven to 375°F.
- Cook the spinach according to package directions until tender. Allow to cool, squeeze dry, and chop very fine. Set aside.
- Place the onion and the margarine or butter in a 2-quart pot. Cover and cook over medium-low heat, stirring occasionally, for 3 to 5 minutes, or until the onion is soft. Set aside.
- Place the milk, flour, pepper, and nutmeg in a pint-size jar with a tight-fitting lid, and shake until smooth. Add the milk mixture to the onion and cook over medium heat, stirring frequently, until the mixture comes to a boil and thickens. Remove the pot from the heat.
- Add the Swiss and Parmesan cheeses to the milk mixture, and stir until melted. Stir in the reserved spinach.
- Place the egg yolks in a small bowl (reserve the whites), and stir in about ½ cup of the spinach mixture. Return the spinach mixture to the pot and stir to mix well. Set aside.
- Place the egg whites in a large bowl and beat with an electric mixer just until stiff peaks form when the beaters are raised. Fold a fourth of the egg whites into the spinach mixture. Then gently fold the spinach mixture into the remaining whipped egg whites.
- Spoon the souffle mixture into six ungreased 6-ounce custard cups or ramekins, and arrange them on a large baking sheet for easier handling. Bake for about 20 minutes or until the soufflés are golden brown, puffy, and set. Serve immediately.
- For a Change:
- Top the baked soufflés with alfredo sauce, hollandaise sauce, or roasted red pepper sauce.
- Substitute 1 cup of very finely chopped soft-cooked broccoli or cauliflower for the spinach.
- Substitute Cheddar cheese for the Swiss, and replace the nutmeg with a pinch of ground cayenne pepper.
- Add ½ cup finely ground lean baked ham along with the spinach in Step 5.
- To serve the soufflés as an entree, divide the mixture among four 12-ounce ramekins (instead of the smaller custard cups) and bake for about 25 minutes, or until golden brown, puffy, and set.
