Photo: Online Round 2 Recipe - Spinach and Cheese Souffle
Ingredients
- Nonstick cooking spray
- 1 cup reserved Parmesan Creamed Spinach
- 1/4 cup shredded Monterey Jack cheese
- 3 reserved egg whites, from Egg Nog Custard
- Special Equipment: 4 (8-ounce) ramekins
Directions
Preheat the oven to 375 degrees F. Spray the ramekins with the cooking spray.
In a bowl, mix the creamed spinach to lighten it a bit, and then add the cheese. Put the egg whites into another bowl and, using an electric hand mixer, whisk them until they are able to hold stiff peaks but are still glossy. Add a third of the egg whites to the spinach and mix it in to lighten the mixture. Fold in the remaining egg whites. Divide the mixture among the ramekins. Put them onto a baking sheet and bake until they are puffed up, set, and golden brown, 25 to 30 minutes. Serve immediately.
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By gail shira
Ketchum Idaho
on January 26, 2012
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the egg nog mention in the recipe is not an ingredient in this souffle...it is just saying that you can use the egg whites left over from making the egg nog custard - assuming you are making it as well as this souffle - Use 3 egg whites and ignore the egg nog custard portion if you are not making the custard as well - this recipe is from a Christmas episode that offers several dishes that can be made for the same dinner utilizing ingredients that may be left over from one dish or the other . I love spinach & souffles ...I'll be trying this dish out soon ...I'm sure its delish...by the sound of the ingredients and individual sized servings - I'll rate it high before I try
By brycefuller_8922998
Northbrook, IL
on December 24, 2011
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This was so easy, even I could do it. The only thing i didn't understand was egg nog custard. So just used egg whites. If someone could either clarify or correct, that would be great. I'm making for Christmas dinner tonight!
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