Spinach Soufflé Recipe (16 oz Spinach)

Serves: 4-6 | Prep & Cook Time: ~45-50 minutes

Ingredients

16 oz (450g) frozen chopped spinach, thawed and well-drained

6 large eggs, separated (for extra fluffiness with the larger spinach amount)

1/2 cup (50g) grated Parmesan cheese (plus extra for topping)

1/4 cup (25g) finely chopped onion (optional)

1 garlic clove, minced (optional)

1/4 tsp ground nutmeg (optional)

Butter or cooking spray (for greasing)

1.5-quart (1.4L) soufflé dish or similar (or 2-quart for more volume)

Electric mixer or whisk

Preheat Oven**: Set to 375°F (190°C). Grease soufflé dish with butter or spray, sprinkle with Parmesan.

Prepare Spinach**: Thaw 16 oz spinach (microwave or overnight). Squeeze out all water using a towel or cheesecloth (~1.5-2 cups packed spinach).

Mix Base: Beat cream cheese until smooth. Add 6 egg yolks, cream, Parmesan, salt, pepper, nutmeg, onion, and garlic (if using). Stir in spinach.

Whip Egg Whites: In a clean bowl, beat 6 egg whites to stiff peaks.

Fold Mixture Fold 1/3 egg whites into spinach mix to lighten. Gently fold in remaining whites in 2 batches, keeping airy.

Bake: Pour into dish (3/4 full). Sprinkle with Parmesan. Bake 25-30 min until puffed and golden. Don't open oven door.

Drain Spinach: Squeeze hard to avoid watery soufflé. I do this by putting it my metal colander, and squooshing it down.

Egg Whites: Clean bowl, no yolk, for max volume. Or skip this step and call it a casserole, just mix the eggs in straight.

Variations: Add 1/2 cup cheddar for cheesiness.

Make Ahead: Prep base, refrigerate; whip whites before baking.

Extra Batter: Use ramekins for minis (bake 18-20 min).

Nutrition (per serving, approx.)

- Calories: ~300-350

- Protein: 15g

- Carbs: 6g