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Cheesy Spinach Souffle



  • Serves 4
  • Cooks in 50 mins (20m prep + 30m cook)
  • Difficulty: Intermediate
  • Tastes: Bitter Salty Sour Sweet Umami
  • Estimated nutrition per serving


local_grocery_store Ingredients

restaurant_menu Method

  1. 1.Preheat the oven to 375°F (190°C). Grease a souffle dish with butter.
  2. 2.In a large skillet, sauté the chopped spinach in melted butter over medium heat until wilted. Remove from heat and set aside.
  3. 3.In a saucepan, melt the butter over medium heat. Stir in the flour and cook for 1 minute, until bubbly. Gradually whisk in the milk and cook until thickened, about 2 minutes.
  4. 4.Remove the saucepan from heat. Stir in the egg yolks, cheddar cheese, and parmesan cheese until well combined. Season with salt and black pepper.
  5. 5.In a separate bowl, beat the egg whites until stiff peaks form. Gently fold the beaten egg whites into the cheese mixture.
  6. 6.Pour the mixture into the greased souffle dish. Bake for 25-30 minutes, or until puffed and golden brown.
  7. 7.Serve immediately and enjoy the cheesy spinach souffle!

lightbulb_outline Tips

  • chevron_rightMake sure to thoroughly drain the cooked spinach to remove excess moisture.
  • chevron_rightBeating the egg whites until stiff peaks form is important for achieving a light and airy souffle.
  • chevron_rightServe the souffle as soon as it comes out of the oven to enjoy it at its puffed-up best.