Description
This light and airy Spinach & Cheese Egg Soufflé combines fluffy eggs with creamy cheese and fresh spinach for a nutritious and elegant breakfast or brunch option. The soufflé features a delicate texture, rich flavors, and vibrant green color, making it a perfect balance of indulgence and wholesomeness that impresses every time.
Ingredients
Units
Scale
Vegetables
- Fresh spinach – 4 cups, washed and roughly chopped
Eggs
- Large eggs – 4, separated
Dairy
- Cheese (Gruyère or Parmesan recommended) – 1 cup, grated
- Milk or cream – 1 cup
- Butter – 2 tablespoons (plus extra for greasing)
Dry Ingredients
- Flour – 2 tablespoons
Seasonings
- Salt – 1/2 teaspoon
- Black pepper – 1/4 teaspoon
- Nutmeg (optional) – a pinch
Instructions
- Prepare the Spinach: Wash and roughly chop the fresh spinach. Lightly sauté it in a pan until wilted, then squeeze out any excess moisture to ensure the soufflé remains light and not soggy.
- Make the Base Sauce: Melt butter in a saucepan over medium heat. Whisk in the flour to create a roux and cook for about 1-2 minutes without browning. Gradually add milk or cream while whisking continuously, cooking until the mixture thickens. Season with salt, pepper, and a pinch of nutmeg for subtle warmth.
- Combine Cheese and Spinach: Stir grated cheese into the thickened sauce until melted and smooth. Add the prepared spinach and mix evenly to distribute flavors throughout.
- Separate and Whip Eggs: Carefully separate the egg whites from the yolks into separate bowls. Beat the egg whites using a mixer or whisk until soft peaks form, which gives the soufflé its airy lift.
- Mix Yolks with Cheese Mixture: Lightly beat the egg yolks and stir them into the spinach and cheese sauce, ensuring a smooth, even mixture without lumps.
- Fold Egg Whites Gently: Using a spatula, carefully fold the whipped egg whites into the cheese and spinach mixture in batches. Fold slowly and gently to preserve as much air as possible, maintaining the fluffy texture essential for rising.
- Prepare the Baking Dish and Bake: Generously butter a soufflé dish to help the mixture climb the sides during baking. Pour in the blended soufflé mixture, smoothing the top gently. Bake in a preheated oven at 375°F (190°C) for about 25-30 minutes, or until the soufflé is puffed, golden on top, and just set inside. Avoid opening the oven door while baking to prevent collapsing.
Notes
- Use the freshest eggs possible for better volume and texture.
- Fold in the egg whites gently to maintain the soufflé’s airy structure.
- Do not open the oven early to avoid collapsing the soufflé.
- Butter the dish generously to help the soufflé rise evenly.
- Serve immediately after baking for the best puff and texture.
Nutrition
- Serving Size: 1/4 of recipe (approx.)
- Calories: 220 kcal
- Sugar: 2 g
- Sodium: 350 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 14 g
- Cholesterol: 230 mg