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Spinach Parmesan Souffles

(4 servings)


Dry Bread crumbs

6 oz. Fresh Baby Spinach

2/3 Cup fat free milk 

2 tablespoons all purpose flour

1/8 tsp salt

1/8 tsp ground nutmeg

1/8 tsp of black pepper

1/2 cup of parmesan cheese

2 large egg yolks

4 large egg whites

1/4 teaspoon cream of tarter 



1. Place a baking sheet in the oven. Preheat to 425.

2. Spray four 6 oz. ramekins with nonstick cooking spray

3. Sprinkle bread crumbs evenly into ramekins. Turn to coat sides

4. Heat a large nonstick skillet pan over medium heat. Coat pan with non stick spray

5. Add spinach and cook until spinach wilts

6. Place spinach in colander and let drain for 5 minutes

7. Squeeze excess water from spinach and then coarsely chop

8. Combine milk, flour, salt, nutmeg, and black pepper in a small sauce pan

9. Heat over medium high heat stirring with a milk mixer. Whisk until smooth

10. Cook until mixture is thick and bubbly, stirring constantly

11. Put milk, mixture in a large bowl and cool down for 10 minutes

12. Stir spinach, cheese, and egg yolks into milk 

13. Combine egg whites and cream of tarter in a large bowl. Let stand at room temperature for 15 minutes

14. Beat egg white mixture on high until medium peaks form,. Stir in 1/4 of mixture into spinach and then gently fold in remaining egg whites. 

15. Spoon mixture into ramekins. Tap ramekins on counter twice to level. Place in oven on baking sheet and turn oven down to 350 for 20 minutes or until golden and puffy.