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Spinach and Parmesan Souffles

June 26, 2014 by Shari Eckstrom 17 Comments

Spinach has always been given a bad rap. If it wasn’t for Popeye when I was growing up I never would have touched the stuff. Now days I can’t get enough of it. Funny how our tastes change as we get older. It’s a good thing too; spinach is easy to grow and as my mother would say,”It is good for you and will make you nice and strong”. 

Spinach Parmesan Souffle Spinach and Parmesan Souffles make great use of this delicious and healthy green. Souffles can be a little intimidating to some, but the worse that can happen is they fall a bit after coming out of the oven (as mine did in the pictures). So it’s important to be ready to dig right in.  

Spinach Parmesan Souffle Tim attested to the fact that the Spinach and Parmesan Souffles are still delicious, even when a bit deflated. He went out on a limb last night and gave this raving review, ” Not bad for a foo foo meal.” Apparently, to Tim,  anything without meat is a girlie meal. Poor misguided soul.

Spinach Parmesan Souffle

Spinach and Parmesan Souffles
 
Print
Ingredients
  • 2 tbsp butter, divided (plus additional for buttering souffle ramekins)
  • 6 tsp dry breadcrumbs
  • 2 cups packed, fresh baby spinach (about 6 oz)
  • ⅔ cup milk
  • 2 tablespoons all-purpose flour
  • ¼ teaspoon salt
  • ¼ teaspoon fresh rosemary, finely chopped
  • ¼ teaspoon freshly ground black pepper
  • ½ cup (2 ounces) freshly grated Parmigiano-Reggiano cheese
  • 2 large egg yolks (room temperature)
  • 4 large egg whites (room temperature)
  • ¼ teaspoon cream of tartar
Instructions
  1. Place a baking sheet in the oven. Preheat oven to 425°.
  2. Generously coat 6 (4-ounce) ramekins; in each ramekin sprinkle evenly 1 tsp breadcrumbs, tilting and turning dishes to coat sides completely.
  3. Heat a large nonstick skillet over medium-high heat. Add 1 tbsp of butter. Once butter has melted, add spinach; cook for 2 minutes or until spinach wilts and turns bright green, stirring constantly. Place spinach in a colander; set aside.
  4. Mix together in small bowl flour, salt, rosemary, and pepper.
  5. In a small saucepan over medium-high heat, add 1 tbsp butter. Once melted, add flour mixture to pan and stir for a minute until mixed with melted butter and a chunky paste is formed. Slowly add milk and whisk until smooth. Cook for 2 minutes or until mixture is thick and bubbly, stirring constantly. Spoon mixture into a large bowl, set aside to cool for about 10 minutes.
  6. Press any liquid from spinach, and coarsely chop.
  7. Stir in spinach, cheese, and egg yolks into cooled flour mixture. Set aside.
  8. Combine egg whites and cream of tartar in a large bowl. Beat with a mixer at high speed until medium peaks form (whites should fall slightly from the beaters when lifted, be careful not to over beat . Gently stir a large spoonful of whites into spinach mixture to loosen the flour mixture up.Then carefully fold in the remaining egg whites. The idea is to retain as much of the fluffy egg white as possible while still incorporating everything together.
  9. Gently spoon mixture into prepared dishes. Lightly tap ramekins a few times on the counter to level. Place dishes on preheated baking sheet and return to the oven. Immediately reduce oven temperature to 350°; bake soufflés at 350° for 22 minutes or until puffy and golden brown. Serve immediately.
3.2.1311

Recipe adapted from Cooking light: Spinach and Parmesan Souffles

Spinach Parmesan Souffles recipe shared with:

*My Pinterventures: Merry Monday Linky Party **Mrs Tee Love Life Laughter: Mommy Monday *Creative K Kids: Bloggers Brags Pinterest Party * Memories by the Mile: Treasure Box Tuesday  *Lou Lou Girls *Creative K Kids: Tasty Tuesdays *Mandy’s Recipe Box: Totally Talented Tuesday’s *My Paper Craze: Creative Spark Link Party *Crafty Allie: Worthwhile Wednesday *Sweet Haute: Thursday Sweet Haute *Lambert’s lately: Create it Thursday

 

Disclosure of Material Connection: Some of the links in the post above are “affiliate links.” This means if you click on the link and purchase the item, I will receive an affiliate commission. Regardless, I only recommend products or services I use personally and believe will add value to my readers. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

 

 

 

Filed Under: Entrees Tagged With: eggs, Spinach, whole food

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Comments

  1. Winnie says

    September 10, 2014 at 13:46

    Yummy !!
    How incredible these look
    I must admit I’ve never eaten such a souffle
    Pinning

    Reply
    • Shari Eckstrom says

      September 11, 2014 at 05:28

      Thanks Winnie. With all your lovely dessert baking, it’s hard to believe you have never made a souffle. I tell you what, I’ll make the souffles and you provide the dessert. I bet that would be awesome!

      Reply
  2. Kimberly says

    July 7, 2014 at 07:10

    This looks incredible! Pinned. Sending love your way! Lou Lou Girls

    Reply
    • Shari Eckstrom says

      July 8, 2014 at 06:31

      Thanks Kimberly, I know you are busy, so I appreciate you taking a moment to stop in and share.
      Blessings,
      Shari

      Reply
  3. Dina says

    July 5, 2014 at 08:59

    I’ve never thought to do a soufle like this! Pinning to our Creative K Kids Tasty Tuesday Board. Thanks for pinning up with us this week.

    Reply
    • Shari Eckstrom says

      July 5, 2014 at 10:53

      The pleasure was all mine!

      Reply
  4. Sandi Gaertner (@sandigtweets) says

    July 1, 2014 at 17:21

    Pinned for later, this looks delicious! I just need to sub gluten free bread crumbs and flour to make this perfect dish. I will let you know if my kids will eat cooked spinach in this souffles. (They prefer veggies raw and dipped in ranch, ugh!)

    Can’t wait to try this!
    Sandi
    Sandi Gaertner (@sandigtweets) recently posted…3 Ingredient Dark Chocolate BarkMy Profile

    Reply
    • Shari Eckstrom says

      July 1, 2014 at 18:12

      Thanks Sandi. Who knows? They may never even catch there is spinach in it 🙂 Thanks again for stopping by and linking up!

      Reply
  5. Julie V. says

    June 30, 2014 at 20:56

    I’m pinning this recipe.
    I love spinach, but I’m not even sure my mom served it as a kid. Now I use it as the base for all my green salads, rather than romaine or cabbage. I go through a lot of it. Perhaps I should start trying to grow some. Thanks for the tip that it’s easy.
    I hope I get a chance to try this really soon!
    Julie V. recently posted…Strawberry Plum SmoothieMy Profile

    Reply
    • Shari Eckstrom says

      June 30, 2014 at 21:07

      Thanks Julie! Spinach is so simple to grow, if you have limited space it would do great on a patio or deck too! Thanks for stopping by and taking a moment to leave a comment!
      Blessings,
      Shari

      Reply
  6. Treana @ House of bennetts says

    June 30, 2014 at 16:19

    Is it because the name soufle is fancy that I am intimidated, or because they really are hard to make. Let’s go with fancy name. 🙂 Thanks so much for linking up to the Merry Monday Link Party! Hope to see you next week!- Treana @ houseofbennetts.com
    Treana @ House of bennetts recently posted…Cornhole Boards PaintedMy Profile

    Reply
    • Shari Eckstrom says

      June 30, 2014 at 17:44

      A souffle can be a little intimidating, but once you get over that you realize how easy it really is. Thanks for stopping in and taking a moment to leave a comment.

      Reply
  7. Diane Roark says

    June 26, 2014 at 07:55

    Shari,

    OH MY! Spinach and cheese is one of my favorite things. These look amazing! The pictures are beautiful too.

    Blessings,
    Diane Roark

    Reply
    • Shari Eckstrom says

      June 29, 2014 at 21:24

      Thank you Diane. I appreciate all the love and support these past few days. So grateful for your friendship!
      Blessings,
      Shari

      Reply
  8. Janine Huldie says

    June 26, 2014 at 04:08

    What can I say, but these look amazing and totally pinning to try for us now when I have time. So hue thank you for sharing 🙂
    Janine Huldie recently posted…The Pin It Party – Week 59My Profile

    Reply
    • Shari Eckstrom says

      June 26, 2014 at 06:18

      Thanks Janine. You are the best!

      Reply

Trackbacks

  1. Co-Host: 81st Wonderful Wednesday Blog Hop says:
    July 8, 2014 at 17:00

    […] Both lovely posts are from Pure Grace Farms! Freeze Snap Peas Spinach Parmesan Souffles […]

    Reply

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