Spinach Egg Souffle Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl whisk together egg, milk, cheese, garlic, salt and pepper. Fold in spinach. Place in a small casserole dish.
• Bake in preheated oven for 20 minutes, or until lightly set.
• NOTE: If you are in a hurry, use a microwave safe casserole dish, cover with plastic wrap, and cook on high for 3 minutes. Release the steam, recover, and cook on high for another 3 minutes. Enjoy!

Steps:

• Preheat the oven to 375 degrees F.
• Place the spinach in a colander to drain, pressing out as much excess liquid as you can.
• Make the bechamel sauce: Melt the butter in a medium saucepan over medium heat; add the flour and stir until it becomes a thick paste. Add the milk 1/2 cup at a time, whisking well after each addition, until you have a smooth sauce. Remove from the heat and whisk in the salt, nutmeg and pepper. Taste for seasoning. Set aside to cool slightly.
• Beat the egg whites until just frothy with an electric mixer. Add the cream of tartar and beat on high speed until it forms firm peaks. Set aside.
• Whisk the egg yolks in a large bowl until they are pale yellow, then add the warm bechamel sauce a bit at a time. Switch to a large rubber spatula; gently mix in the spinach, Parmesan and 1/2 cup Romano. Fold in a third of the egg whites to lighten, then gently fold in the remaining egg whites until thoroughly combined but still light and fluffy.
• Lightly grease a 2-quart souffle dish with cooking spray or softened butter, then add the remaining 1/2 cup Romano and rotate the dish to coat the bottom and sides with the cheese. Pour in the souffle batter, then bake until puffy and golden brown, 25 to 30 minutes. Serve immediately.

Steps:

• Preheat oven to 350 degrees.
• Saute onion in butter.
• Beat egg yolks until thick and lemon-colored.
• Stir into hot white sauce along with spinach and cheese.
• Fold in egg whites beaten until stiff, not dry, peaks are formed; turn into greased 1 1/2 qt casserole.
• Set in pan of hot water and bake about 50 minutes.
• White Sauce: Melt butter, stir in flour and heat until bubbly.
• Gradually add milk or cream, stirring constantly; cook 1-2 minutes.
• Season with salt and pepper.
• Makes about 1 cup.
• Serve immediately.

Steps:

• Wash and trim spinach, leaving the water that clings to the leaves. Place in a large skillet and steam just until wilted, about 3-5 minutes. Drain and chop; set aside. Melt butter in a small saucepan over medium heat. Blend in flour and pepper; cook and stir until bubbly. Slowly add milk; bring to a boil, stirring constantly. Cook and stir 1 minute. Remove from the heat. Stir in onion, salt and nutmeg. In a large bowl, beat egg whites until soft peaks form. In another bowl, beat egg yolks until thick and lemon-colored; stir into white sauce. Gently fold into egg whites along with spinach. Pour into a greased 1-1/2-qt. casserole or souffle dish. Place casserole in a larger pan; fill larger pan with 1 in. of water. Bake, uncovered, at 350° for 50-60 minutes or until a knife inserted halfway between the center and edge comes out clean. Serve immediately.

Steps:

• Cook, drain and cool spinach.
• Beat eggs and add cottage cheese and grated cheese, flour and butter.
• Stir in spinach and pepper flakes. Top with red pepper rings.
• Bake in 9x13 casserole 325 deg. For 1 hour.

Steps:

• Preheat over to 350.
• If you don't have cooked spinach, you can quickly zap one of Green Giants "no sauce" frozen spinach packages while you begin your preparations.
• Grease 8"x8" glass dish (or souffle dish if you have one) - I use softened butter for this.
• Separate your eggs putting your white in a bowl to be blended and the yolks set aside for later.
• I typically microwave the milk for 2 minutes to heat it which makes the stove time shorter.
• Grate your onion (you want to grate versus chop for 2 reasons: one is texture and the other is that grated onion infuses the flavor better than chopped).
• Melt your butter over medium/medium-low heat in a 10" non-stick skillet.
• Once melted, add the flour stirring constantly until you have a thick even consistency.
• Add the milk and seasonings stirring constantly until thickened and even - if you've preheated the milk this part will go fairly quickly, if not - it will take a few minutes.
• Stir in the onion and spinach until evenly distributed and smooth.
• Remove pan from heat and quickly stir in the yokes.
• Once completely mixed, pour contents of pan into large glass bowl and set aside.
• Mix egg whites until they form stiff peaks.
• Add 1/3 of whites mixture to the yolk/spinach mix and stir gently - the whites should make the other mixture lighter and fluffier.
• Fold in remaining whites and gentle pour or spoon mixture into greased pan.
• Cook until browned on top (about 30 minutes) - eat immediately (It will fall the longer it sits - it still tastes as good but won't look as pretty).
• ***To make a Cheese Souffle instead, swap the onion and spinach out for 1 cup of shredded cheese. I've used baby swiss, a colby/jack mix -- anything will work - it's a taste preference.

Steps:

• Preheat oven to 350 degrees. Butter and dust a 1-1/2 quart souffle dish with grated Parmesan or breadcrumbs. Separate the eggs. Put egg whites in mixer bowl with cream of tartar. To make a white sauce, in a medium saucepan over medium high heat, melt the butter or margarine until it bubbles. Stir in the flour and cook, stirring constantly until smooth and bubbly. Stir in milk all at once, than cook and stir until mixture boils and is smooth and thickened. To flavor the white sauce, stir in the cheese until melted. Stir in the spinach. Set aside. Beat the egg whites only until they cling to the side of the mixing bowl when you roll and tilt it. Add the yolks to the sauce, and stir. To fold the sauce into the whites, first mix about a quarter of the whites right into the sauce in the pan, then empty the sauce into the whites in the mixing bowl. Gingerly but thoroughly fold the sauce into the whites. Then pour that mixture into the prepared souffle dish. Bake for about 30 to 40 minutes. Don't open oven door for at least 30 minutes. Serve immediately.