AuthorKevin PetrizioVery few words create fear in a home cook's heart like the word "soufflé". We all have images of an incredibly difficult and time consuming recipe to prepare. And what if something goes wrong in the oven? All that work for nothing. Most of us say it's not worth the effort. Well, soufflés aren't really that difficult. It's very similar to making a cake. The next time you want to try something a little different, this is your go to recipe. I've made soufflés before. Both chocolate and cheese. This was my first time with a spinach soufflé. Making it to fit on our plan was a bit challenging, but I think this is a good representation. I noticed that the spinach does not rise as much as the chocolate or the cheese soufflé. But you still get the light and fluffy texture that soufflés are known for.
Preheat oven to 425°
Add your crackers to a zip top bag and crush with a rolling pin until powder-like. Separate into two portions.
I used an 8" by 4" high casserole dish. Feel free to use any soufflé pan or ramekin that you like. Remember that the soufflé will rise slightly.
Spray some non-stick spray on your soufflé pan. Add one of the portions of crushed crackers to your pan and roll it around to coat the bottom and sides. Any leftover crackers can be added to the other portion.
Add water to the egg yokes and mix well. Season with a pinch of the spice mix.
Add the spinach to a skillet over medium heat and warm it through. Add a pinch of the spice mix to taste.
Move the spinach over to one side of the pan and melt the butter on the other side. When melted, add all of the remaining crushed crackers to the butter and stir well. Slowly incorporate the crackers into the spinach.
Once mixed well, turn off the heat and stir in the egg yokes and water mixture.
Stir well until spinach is well coated. Remove from pan and put in a mixing bowl to cool.
In a cold metal bowl, add egg whites and cream of tartar. Beat on high for about 4-5 minutes. You are looking for medium to stiff peaks.
Take 1/3 of the egg whites and STIR into the spinach mixture
Take 1/3 of the egg whites and FOLD into the spinach mixture.
Take 1/3 of the egg whites and FOLD GENTLY into the spinach mixture.
The spinach mixture should look much lighter now.
Pour into your preferred pan.
Gently smooth out the top if you can.
Place in the oven and lower the heat to 375°
Bake for 25 minutes.
Remove from oven and let cool for just 5 minutes. Serve Hot
This recipe makes 2 servings
Count each serving as: 1 protein - 2 veggie - 1 fat - 1 starch
Ingredients
Directions
Preheat oven to 425°
Add your crackers to a zip top bag and crush with a rolling pin until powder-like. Separate into two portions.
I used an 8" by 4" high casserole dish. Feel free to use any soufflé pan or ramekin that you like. Remember that the soufflé will rise slightly.
Spray some non-stick spray on your soufflé pan. Add one of the portions of crushed crackers to your pan and roll it around to coat the bottom and sides. Any leftover crackers can be added to the other portion.
Add water to the egg yokes and mix well. Season with a pinch of the spice mix.
Add the spinach to a skillet over medium heat and warm it through. Add a pinch of the spice mix to taste.
Move the spinach over to one side of the pan and melt the butter on the other side. When melted, add all of the remaining crushed crackers to the butter and stir well. Slowly incorporate the crackers into the spinach.
Once mixed well, turn off the heat and stir in the egg yokes and water mixture.
Stir well until spinach is well coated. Remove from pan and put in a mixing bowl to cool.
In a cold metal bowl, add egg whites and cream of tartar. Beat on high for about 4-5 minutes. You are looking for medium to stiff peaks.
Take 1/3 of the egg whites and STIR into the spinach mixture
Take 1/3 of the egg whites and FOLD into the spinach mixture.
Take 1/3 of the egg whites and FOLD GENTLY into the spinach mixture.
The spinach mixture should look much lighter now.
Pour into your preferred pan.
Gently smooth out the top if you can.
Place in the oven and lower the heat to 375°
Bake for 25 minutes.
Remove from oven and let cool for just 5 minutes. Serve Hot
This recipe makes 2 servings
Count each serving as: 1 protein - 2 veggie - 1 fat - 1 starch
