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Spinach souffle
1 pack frozen spinach (10 oz)
4 eggs
4 oz cream cheese OR 4 oz grated hard cheese
1-2 crushed garlic cloves to taste
1 tbsp butter
Black pepper, onion powder, other spices to taste
Preheat oven to 375F.
Separate the eggs and beat the whites to stiff peaks. A pinch of salt or a pinch of cream of tartar will help stiffen the whites.
Place the egg yolks in the food processor with the remainder of the ingredients. Pulse until well blended.
Pour the food processor into the bowl with the whipped egg whites. Gently fold the mixture together with a spatula, being careful not to stir too vigorously. The batter should remain light and airy.
When well blended, pour into a buttered baking dish. Be sure the sides of the baking dish are high enough to leave at least a few inches of rising space for the souffle. Bake for 12 to 18 minutes or until risen and slightly browned on top. Being able to look into your oven and check without opening the door will help; if you keep opening the door to check for doneness, the souffle will fall. It will still be delicious though.
Makes 4 generous helpings of 2/3 to 3/4 cup each. Serve immediately as the souffle will deflate almost as soon as it is removed from the oven.
Carbohydrates (for the whole recipe, divide by number of servings): 2.4 for the eggs, 2.8 for the spinach, 1-2 for the garlic cloves and spices, 4 for the cheese - total 11.2 carbs for the whole dish, or 2.8 per serving.
1 pack frozen spinach (10 oz)
4 eggs
4 oz cream cheese OR 4 oz grated hard cheese
1-2 crushed garlic cloves to taste
1 tbsp butter
Black pepper, onion powder, other spices to taste
Preheat oven to 375F.
Separate the eggs and beat the whites to stiff peaks. A pinch of salt or a pinch of cream of tartar will help stiffen the whites.
Place the egg yolks in the food processor with the remainder of the ingredients. Pulse until well blended.
Pour the food processor into the bowl with the whipped egg whites. Gently fold the mixture together with a spatula, being careful not to stir too vigorously. The batter should remain light and airy.
When well blended, pour into a buttered baking dish. Be sure the sides of the baking dish are high enough to leave at least a few inches of rising space for the souffle. Bake for 12 to 18 minutes or until risen and slightly browned on top. Being able to look into your oven and check without opening the door will help; if you keep opening the door to check for doneness, the souffle will fall. It will still be delicious though.
Makes 4 generous helpings of 2/3 to 3/4 cup each. Serve immediately as the souffle will deflate almost as soon as it is removed from the oven.
Carbohydrates (for the whole recipe, divide by number of servings): 2.4 for the eggs, 2.8 for the spinach, 1-2 for the garlic cloves and spices, 4 for the cheese - total 11.2 carbs for the whole dish, or 2.8 per serving.
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