5 1/2 tbs softened butter (82.5mL)
3 tbs Parmesan cheese (45mL)
1 pound spinach – stemmed and chopped
1/2 tsp salt (3mL)
1 cup whole milk (236mL)
1/8 tsp ground black pepper (.75mL)
1/8 tsp grated nutmeg (.75mL)
3 eggs
Don't be intimidated! This French Spinach Soufflé is a wonderful breakfast, lunch or dinner for the whole family! Serve with a nice green salad.


1.Brush the inside of a large soufflé, deep casserole dish with 1 1/2 tablespoons of butter. Sprinkle the buttered surface evenly with grated Parmesan cheese and put to one side while you prepare the filling.
2.Gently heat a large saucepan, add the chopped spinach and sauté until it wilts and the juices have evaporated.
3.Preheat the oven to 375 F.
4.In a separate medium saucepan, melt the remaining butter over medium heat and stir in the flour and salt with a wooden spoon. Cook, whisking constantly, for 30 seconds to cook the flour.
5.Add the milk to the flour while whisking vigorously and cook for about 4 minutes, until the mixture thickens.
6.Add the chopped spinach to the flour mixture and continue cooking over medium heat for 1 minute. Season with black pepper and nutmeg.
7.Whisk 1/2 cup of the hot spinach into the egg yolks.
8.Then add the egg yolk mixture back into the hot spinach, stirring to completely incorporate. Do not overheat this mixture or you risk splitting the mixture.
9.In a clean bowl, beat the egg whites on high speed until stiff peaks form.
10.Stir 1/3 of the egg whites into the spinach.
11.Fold the remaining egg whites into the mixture.
12.Spoon the mixture into the prepared dish and bake for 30 minutes, until the soufflé is puffed up and cooked through.
13.Serve immediately.

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