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Special Diet Information

Coumadin® (Warfarin)
This recipe is NOT safe for Coumadin (warfarin) users.

Lactose
Avoid this recipe if you are lactose intolerant.

Sodium
This is NOT a low sodium recipe.

GERD / Acid Reflux
No specific GERD triggers.

Gluten Sensitivity
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

The refrigerator light goes on...

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.

Frozen Spinach

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

Spinach Souffle

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)
1/4 tsp	salt
	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.