Spinach Souffle

Name: Spinach Souffle
Ingredients: 1/4 cups Onion, finely chopped; 2 Tablespoons Butter; 2 Tablespoons Flour; 1/2 teaspoons Salt; 1/8 teaspoons Pepper; 1/8 teaspoons Nutmeg; 1 cup Half-and-half; 3 whole Eggs; 2-1/2 cups Frozen Leaf Spinach; 2/3 cups Grated Parmesan Or Romano Cheese

10 ingredients

11 steps

Ingredients

1/4 cups Onion, finely chopped
2 Tablespoons Butter
2 Tablespoons Flour
1/2 teaspoons Salt
1/8 teaspoons Pepper
1/8 teaspoons Nutmeg
1 cup Half-and-half
3 whole Eggs
2-1/2 cups Frozen Leaf Spinach
2/3 cups Grated Parmesan Or Romano Cheese

Directions

1

Preheat oven to 350 degrees (F).
2

Spray a 1.5 quart souffle or casserole dish with nonstick cooking spray.
3

Saute onion in butter over medium high heat for 3-4 minutes until onion is soft. Stir in flour, salt, pepper and nutmeg. Slowly add half and half, stirring constantly; cook just until mixture thickens and begins to bubble. Remove from heat and set aside.
4

Separate eggs and beat egg whites until stiff peaks form.
5

In a separate bowl, whisk egg yolks until well blended.
6

Using a food processor, pulse frozen spinach a few times to chop finely.
7

Stir the spinach, egg yolk and cheese into the onion and cream mixture.
8

Gently fold in egg whites.
9

Pour into the prepared dish.
10

Set the dish containing the souffle in a pan containing about a half inch of hot water.
11

Bake for 50 minutes.