Sunday Supper: Spinach and Parmesan Soufflé

  • Updated: February 14, 2014 - 1:50 PM

Spinach-Parmesan Souffles, credit cooking light magazine.

Photo: Cooking Light Magazine.,

CameraStar Tribune photo galleries

Cameraview larger

Spinach and Parmesan Soufflé

Serves 4.

Note: Spinach, eggs and cheese make a perfect brunch soufflé. Italian Parmigiano-Reggiano cheese is worth seeking out; it has a superior nutty flavor you won’t find in domestic alternatives. From “Cooking Light Pick Fresh Cookbook.”

• Cooking spray

• 1 1/2 tbsp. dry breadcrumbs

• 1 1/2 c. fresh baby spinach

• 2/3 c. fat-free milk

• 2 tbsp. flour

• 1/8 tsp. salt

• 1/8 tsp. ground nutmeg

• 1/8 tsp. freshly ground black pepper

• 2 oz. grated fresh Parmigiano- Reggiano cheese (about 1/2 c.)

• 2 egg yolks

• 4 egg whites

• 1/4 tsp. cream of tartar


Place a baking sheet in oven. Preheat oven to 425 degrees.

Coat 4 (6-ounce) ramekins with cooking spray and sprinkle evenly with breadcrumbs, tilting and turning dishes to coat sides completely.

  • get related content delivered to your inbox

  • manage my email subscriptions


question of the day

Poll: What's your favorite way to eat blueberries?

Weekly Question
Connect with twitterConnect with facebookConnect with Google+Connect with PinterestConnect with PinterestConnect with RssfeedConnect with email newsletters