Spinach Egg Souffle

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 4 tablespoons butter
• 1/4 cup flour (i use king arthurs unbleached )
• 5 eggs
• 1/3 cup grated onion
• 2/3 cup cooked spinach
• 1 cup milk (i use rice milk because dairy and i don't get along)
• 1/2 teaspoon salt (i use celtic sea salt, if you haven't tried it you should, it's good for you!)
• 1/4 teaspoon cayenne pepper (i do 2 shakes)
• 1/2 seasoning salt (i use lawry's)

Recipe

• 1 preheat over to 350.
• 2 if you don't have cooked spinach, you can quickly zap one of green giants "no sauce" frozen spinach packages while you begin your preparations.
• 3 grease 8"x8" glass dish (or souffle dish if you have one) - i use softened butter for this.
• 4 separate your eggs putting your in a bowl to be blended and the yolks set aside for later.
• 5 i typically microwave the milk for 2 minutes to heat it which makes the stove time shorter.
• 6 grate your onion (you want to grate versus chop for 2 reasons: one is texture and the other is that grated onion infuses the flavor better than chopped).
• 7 melt your butter over medium/medium-low heat in a 10" non-stick skillet.
• 8 once melted, add the flour stirring constantly until you have a thick even consistency.
• 9 add the milk and seasonings stirring constantly until thickened and even - if you've preheated the milk this part will go fairly quickly, if not - it will take a few minutes.
• 10 stir in the onion and spinach until evenly distributed and smooth.
• 11 remove pan from heat and quickly stir in the yokes.
• 12 once completely mixed, pour contents of pan into large glass bowl and set aside.
• 13 mix egg whites until they form stiff peaks.
• 14 add 1/3 of whites mixture to the yolk/spinach mix and stir gently - the whites should make the other mixture lighter and fluffier.
• 15 fold in remaining whites and gentle pour or spoon mixture into greased pan.
• 16 cook until browned on top (about 30 minutes) - eat immediately (it will fall the longer it sits - it still tastes as good but won't look as pretty).
• 17 ***to make a cheese souffle instead, swap the onion and spinach out for 1 cup of shredded cheese. i've used baby swiss, a colby/jack mix -- anything will work - it's a taste preference.