How was your all’s weekend?? Hope you had a great St. Patty’s Day and are rested and recovered for the work week! And if not there’s gotta be at least a few drops of Bailey’s left in your liquor cabinet for that starbuck’s in your hand…
Or McDonald’s. Egg McMuffin anyone? I swear those do the trick.
I lived in a sorority house for a year while in college and our house mom would order these ‘mock’ Egg McMuffins (haha ok yes…in case you didn’t think it was possible, you can get cheaper than a real Egg McMuffin..) but omygosh they were amazingggg… my 8 am Political Science professor can thank those little sammies for getting my butt out of bed every Monday and Wednesday. Or at least every Monday.. or every other Wednesday…
So I’m really excited about the recipe I’m sharing with you today. I always forget how good savory soufflés are, and these are good.
I was hunting through the internet for a new dinner recipe when I stumbled upon this [typography font=”Delius” size=”16″ size_format=”px” color=”#B0677F”]Spinach-Parmesan Souffle[/typography] recipe from Whole Living. I had a lb. of chicken in the frig that I was planning on making, but the sound of a another boring chicken and veggie meal had me ready to scream.
These little soufflés saved me. They were so quick and easy, o ya – and pretty healthy.
I was never that kid that had to have their mom disguise spinach in mashed potatoes or puree them into some weird concoction, I’ve always loved spinach. So put spinach and parmesan together, and then bake them into a warm soufflé… ooo yes please!
The insides of these soufflés are so light and fluffy with the perfect creamy balance of parmesan to spinach. They cook up in about 20 minutes and take about that much time to whip up. Plus these are lightened up with fat-free milk and packed nutrient rich spinach and whole wheat bread crumbs.
These are also super versatile, great for Friday night cocktail parties and Sunday morning brunches. I made mine in individual ramekins but you can also bake these up in one 2-quart dish. Also, I used frozen spinach to save time, but if you prefer fresh you can absolutely substitute. Plus spring is just about here which means spinach is at its peak season, so load up!
[typography font=”Delius” size=”20″ size_format=”px”]Spinach-Parmesan Souffles[/typography]
Yields 6 (1 cup) servings
- 3 tablespoons whole wheat bread crumbs
- 10 ounces frozen spinach
- 4 teaspoons unsalted butter
- 3 tablespoons all-purpose flour
- 1 1/2 cups skim milk
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 2 whole large eggs, separated
- 1 cup freshly grated Parmesan cheese (2 ounces)
- 2 large egg whites
- Pinch cream of tartar
- Preheat oven to 400 degrees and position rack in the center of the oven. Coat a 2-quart souffle dish or 6 individual (8-ounce) dishes with cooking spray. Coat with bread crumbs. Tap out excess; set aside.
- Thaw spinach in microwave by placing spinach in a microwave-safe bowl with a couple tablespoons of water and gently heating at the lowest setting for 5 minutes at a time, stirring in between, until completely thawed. Squeeze out excess water (be sure to really squeeze out extra water or else you will have soggy, flat soufflés). Place the spinach in the bowl of a food processor; pulse until finely chopped; set aside. You should have about 1 cup.
- Melt the butter in a small saucepan over medium heat. Whisk in flour, and cook, stirring constantly, for 3 minutes. It will a very thick mixture. Gradually whisk in the milk, and bring just to a simmer. Cook, stirring constantly, until slightly thickened, about 3 minutes. Stir in salt and pepper. Remove from heat, and set aside.
- In a large bowl, whisk 2 egg yolks until blended. Whisk in a little of the white sauce from step 3 to temper the eggs, then add the remaining sauce, whisking until combined. Add the cooked spinach and grated cheese.
- Place the 4 egg whites and cream of tartar in the bowl of an electric mixer fitted with the whisk attachment. Beat on low until soft peaks begin to form. Increase speed to high; beat until stiff peaks form and egg whites are smooth.
- Using a rubber spatula, transfer one- third of egg whites to spinach mixture; gently fold in until blended. Add spinach mixture to remaining egg whites; gently fold in until just combined. Pour into prepared dish or dishes.
- Place souffle in oven, and reduce heat to 375 degrees. Bake until puffed and golden, 20 to 30 minutes. Serve immediately. Adapted from Whole Living