Spinach Egg Souffle
Indulge in the delicate elegance of this Spinach Egg Soufflé, a light and airy masterpiece perfect for brunch, dinner, or any special occasion. Fluffy, golden-topped, and irresistibly creamy, this recipe marries the rich flavors of Gruyere and Parmesan cheeses with the earthy goodness of fresh spinach. A velvety béchamel sauce infused with a hint of nutmeg serves as the base, while whipped egg whites create the signature lift that makes a soufflé so magical. With just 20 minutes of prep time and a short list of simple ingredients, this dish strikes the perfect balance between sophistication and ease. Serve it fresh from the oven for a stunning presentation—perfectly browned on the outside and irresistibly tender within. Whether you're hosting a crowd or treating yourself to something special, this spinach soufflé is sure to impress!
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Recipe Information
Ingredients
- 200 grams fresh spinach
- 30 grams unsalted butter
- 30 grams all-purpose flour
- 250 milliliters whole milk
- 50 grams Parmesan cheese, grated
- 50 grams gruyere cheese, grated
- 4 eggs, separated
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 0.25 teaspoon ground nutmeg
Instructions
Preheat your oven to 375°F (190°C). Grease a 1.5-quart (1.4-liter) soufflé dish with butter and lightly dust it with grated Parmesan cheese for added flavor and to help the soufflé rise evenly.
Wash the spinach thoroughly, then sauté it in a dry pan over medium heat until wilted. Remove from heat and press out any excess moisture using a clean cloth or paper towels. Roughly chop the spinach and set aside.
In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for 1-2 minutes to form a roux, stirring constantly to avoid burning.
Gradually add the milk to the roux, whisking constantly to create a smooth, thick béchamel sauce. This should take about 3-4 minutes. Remove the saucepan from heat.
Stir in the chopped spinach, grated Gruyere, nutmeg, salt, and black pepper. Allow the mixture to cool slightly.
Separate the eggs. Beat the egg yolks into the spinach mixture until fully combined.
In a separate clean bowl, whisk the egg whites until they form stiff peaks. Be careful not to overbeat, as the egg whites should remain shiny and smooth.
Gently fold one-third of the whipped egg whites into the spinach mixture to lighten it. Then, carefully fold in the remaining egg whites, being cautious not to deflate them.
Pour the mixture into the prepared soufflé dish, filling it about three-quarters of the way. Run your thumb along the edge inside the dish to create a shallow groove—this helps the soufflé rise evenly.
Bake in the preheated oven for 25-30 minutes, or until the soufflé has risen and the top is golden brown. Do not open the oven during baking, as this may cause the soufflé to collapse.
Serve immediately to enjoy the light and airy texture of the soufflé at its peak.
Nutrition Facts
Calories |
1014 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.9 g | 84% | |
| Saturated Fat | 39.3 g | 196% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 192 mg | 64% | |
| Sodium | 4042 mg | 176% | |
| Total Carbohydrate | 44.1 g | 16% | |
| Dietary Fiber | 6.0 g | 21% | |
| Total Sugars | 13.6 g | ||
| Protein | 65.9 g | 132% | |
| Vitamin D | 2.9 mcg | 15% | |
| Calcium | 1585 mg | 122% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 698 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
