I'm always on the lookout for good egg recipes. When I found the spinach and cheese souffle that I'm featuring in this article, I had to begrudgingly admit I found a brunch egg recipe that's both healthy and delicious.
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I particularly like it, because I can add it to my growing list of breakfast and brunch egg recipes. Everything from deviled eggs to chilaquiles with eggs, chorizo and avocado make it into my recipe box as I experiment with cooking with eggs. Perhaps someday, I'll make my own version of the Barefoot Contessa cookbook. Until then, a gal can dream, can't she?
Anyway, I've pulled five of my favorite egg souffle recipes. Three of them come from celeb chefs -- Paula Deen, Ina Garten and Jamie Oliver -- as well as two from my own personal cookbook, including one which I'm just publishing online for the first time today. It features spinach, egg and cheese -- naturally -- but also quinoa to give it plenty of fiber and taste.
These recipes make good brunch egg recipes, although you're certainly not limited to using them that way.
4 Souffle Recipes for Brunch
- Paula Deen's Aunt Peggy's Sweet Potato Souffle
- Ina Garten's Spinach and Cheddar Soufflé
- Jamie Oliver's Parmigiano Reggiano Cheese Souffle
- My Three cheese soufflé recipe with Parmesan, cheddar and Neufchâtel
And finally, a new recipe for Spinach and Cheese Souffle With Quinoa
- Cooking spray (olive oil-based is best)
- Bread crumbs
- 1 lb. spinach leaves
- 2 tsp. oil, olive
- 1 yellow onion, peeled, diced
- 2 cloves garlic, peeled, minced
- 1 Tbsp. fresh thyme leaves
- 1 tsp. fresh rosemary, finely chopped
- ¼ tsp. crushed red pepper flakes
- 2 c. quinoa, cooked
- 1 c. cottage cheese
- ¼ tsp. black pepper, freshly ground
- ⅓ c. Parmesan cheese
- 2 large eggs, beaten lightly
- Heat the oven to 350 degrees.
- Prepare an 8-inch by 8-inch glass baking dish with the cooking spray.
- Sprinkle the bread crumbs in the bottom of the dish until it's coated. Then set the dish aside.
- Add ice and water to a bowl and set aside.
- Boil water in a medium pot and drop in the spinach, allowing it to blanch until it turns bright green. Should take about 12 seconds.
- Transfer the spinach to the ice water.
- When the spinach has cooled, take it from the bath. Wring all the water out and chop it up until its texture is fine. Put this aside.
- Add olive oil, onion, thyme, garlic, rosemary and the red pepper flakes to a medium sauté pan.
- Saute the mixture for the spinach souffle until it turns translucent.
- Take the mixture out and put it into a medium bowl.
- Add to the onion bowl, the quinoa, Parmesan cheese, spinach, cottage cheese and pepper, stirring it until everything is combined.
- Pour the egg, spinach and cheese mixture into the baking dish.
- Bake for an hour or so until the edges turn brown.
- Serve the recipe warm.