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Winter recipe: Spinach onion souffle

Did you know one cup of spinach has only 12 calories and is a good source of vitamins A and C?  Spinach is also low in sodium and has more potassium than a medium banana. This week Marc's has both organic baby and spring mix on sale.  Either choice would be excellent for this recipe.

Spinach onion souffle

  • 1 cup blanched spinach, chopped
  • 6 tablespoons of butter
  • 3 egg yolks
  • 1 cup hot milk
  • 2 tablespoons of finely chopped onion
  • 3 tablespoons of flour
  • 5 egg whites  
  • 1/4 teaspoon cream of tartar
  • salt
  • pepper

Preheat oven to 375 degrees.

Saute spinach and onion in 3 tablespoons butter until moisture is removed from spinach. Remove from heat. Heat remaining butter  in a medium saucepan until melted. Combine butter with flour, cooking over low heat, stirring without browning (about 2 minutes). Stir in hot milk, stirring until smooth. Continue cooking for 3 minutes. Remove from heat. Beat egg yolk into spinach mixture. Salt and pepper to taste. Cool.

Beat egg whites until frothy then increase beater spped while adding cream of tartar. Beat until egg whites hold their shape on a utensil. Add 1/4 of the egg mixture to the spinach, then fold in remaining whites. Do not mix thoroughly as you do not want to lose the air.

Pour into a buttered souffle dish and cook in oven at 375 degrees for 25-30 minutes.

Winter Cookbook

Check out the seasonal cookbook featuring 300 uniquely Examiner recipes to warm you up this winter.

 

 

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