This recipe is NOT safe for Coumadin (warfarin) users.
Avoid this recipe if you are lactose intolerant.
This is NOT a low sodium recipe.
GERD / Acid Reflux
No specific GERD triggers.
This recipe is safe for those who are sensitive to gluten.
"Without the assistance of eating and drinking, the most sparkling wit would be as heavy as a bad soufflé, and the brightest talent as dull as a looking-glass on a foggy day."
-Alexis Soyer, Chef
This recipe has been something that I have loved for years and years. It's not a soufflé in the truest sense of the term, but that's what I've known it as since I was a kid. You can use frozen spinach for this and it'll be almost as good. Squeeze the water out carefully after the spinach has thawed.
In most cooked recipes frozen spinach works just fine. The time you spend to clean, rinse and cook fresh spinach is not worth the difference in flavor in a dish like soup, stuffed shells or quiche.
When cooking recipes like the shells or quiche place the thawed spinach in a strainer and press with a spoon to squeeze out the excess water. For soup the extra water won't matter all that much. (See Fresh Spinach.)
4 ounces frozen spinach = 27 calories, <1g fat, 0g sat fat, 0g mono fat, 3g protein, 4g carbohydrates, 84mg sodium, 0mg cholesterol
Servings = 4 | Serving size =about 1 1/2 cups
Cooking Time = 75 Minutes
This recipe can be multiplied by 2, 3.
This recipe makes good leftovers. Reheat gently (try it with scrambled eggs for breakfast).
|2 tsp||olive oil (divided)|
|2 lbs||fresh spinach (chopped)|
|1/4 cup||2% milk|
|2 large||egg yolks|
|1/4 tsp||ground nutmeg|
|1 ounce||Parmigiano-Reggiano (grated)|
|fresh ground black pepper (to taste)|
|3 large||egg whites|
Place 1 teaspoon of the olive oil in a large pan over medium heat. Add 1 pound of the spinach and cook, stirring frequently, until fully wilted. Place the spinach in a strainer and press lightly.
Repeat with the second pound of spinach. Place the spinach in a strainer and press lightly.
Let cool for about 20 minutes.
Preheat the oven to 325°F.
Mix together the egg yolks, nutmeg, parmesan, salt and pepper.
When the spinach is cool fold the egg mixture into the spinach.
Whisk the egg whites until they form soft peaks. Fold the egg whites into the spinach mixture.
Place in a 9 inch square casserole pan and place in the oven.
Bake for 40 minutes.
Serving size = about 1 1/2 cups
Servings = 4
Amount Per Serving
|Calories 148||Calories from Fat 69|
|% Daily Value|
|Total Fat 8g||12%|
|Saturated Fat 3g||13%|
|Monounsaturated Fat 3g|
|Trans Fat 0g|
|Total Carbohydrates 10g||3%|
|Dietary Fiber 5g||20%|
|Vitamin A 423%||Vitamin C 105%|
|Calcium 34%||Iron 37%|
|Vitamin K 1083 mcg||Potassium 1332 mg|
|Magnesium 187 mg|