Best 5 Microwave Spinach Cheddar Souffle Recipes
Indulge in the culinary delight of a Microwave Spinach Cheddar Soufflé, a dish that combines the vibrant flavors of spinach, the richness of cheddar cheese, and the light and airy texture of a soufflé. This quick and easy recipe can be prepared in your microwave in just a few minutes, making it a perfect option for busy weeknights or effortless entertaining. Discover the secrets of creating this delectable dish, along with variations that cater to different dietary preferences, such as a gluten-free version and a vegetarian alternative. Uncover the culinary versatility of the Microwave Spinach Cheddar Soufflé and embark on a taste adventure that will tantalize your taste buds.
Here are our top 5 tried and tested recipes!
EASY SPINACH SOUFFLE
This is a tasty and quick side dish--ready in just minutes. Note, this is a 'lite' souffle--for a more traditional souffle, double the sauce ingredients.
Provided by Jennifer
Categories Side Dish Vegetables Greens
Time 25m
Yield 5
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl whisk together egg, milk, cheese, garlic, salt and pepper. Fold in spinach. Place in a small casserole dish.
- Bake in preheated oven for 20 minutes, or until lightly set.
- NOTE: If you are in a hurry, use a microwave safe casserole dish, cover with plastic wrap, and cook on high for 3 minutes. Release the steam, recover, and cook on high for another 3 minutes. Enjoy!
Nutrition Facts : Calories 89.3 calories, Carbohydrate 6.8 g, Cholesterol 43.9 mg, Fat 4.1 g, Fiber 4.2 g, Protein 9 g, SaturatedFat 1.6 g, Sodium 489 mg, Sugar 1.5 g
CHEDDAR KALE SOUFFLE
Dazzle any guests with this easy souffle that's light and fluffy and cheesy--and also packed with kale.
Provided by Food Network Kitchen
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F. Butter the ramekins.
- Heat the oil in a large skillet over medium heat until hot. Add the onion and cook, stirring, until golden, 6 to 8 minutes. Stir in the kale, 1 teaspoon salt and a couple turns of pepper and cook until tender, about 6 minutes. Divide the kale mixture evenly among the prepared ramekins. Sprinkle with the Cheddar.
- Separate the egg whites and yolks. Whisk together the yolks, milk and 1/2 teaspoon salt in a large bowl. In a separate bowl, beat the egg whites and 1/4 teaspoon salt with an electric mixer until they hold soft peaks, being careful to not overbeat. Then gently fold the whites into the yolk mixture. Divide the egg batter evenly among the ramekins and bake until the eggs are set and puffed, about 25 to 30 minutes. Serve immediately.
SPINACH SOUFFLE CASSEROLE
I've taken this dish to many church and school potlucks, and every time I serve it, it seems that several people ask for the recipe. At home, I usually serve it with homemade muffins and some fruit.
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 6-8 servings.
Number Of Ingredients 6
Steps:
- In large bowl, combine cottage cheese and eggs. Add spinach, 1-1/4 cups cheddar cheese, salt and nutmeg. Spoon into greased 12x7-1/2x2-in. baking pan. Bake at 350° until set, about 45 minutes. Remove from oven. Sprinkle with remaining cheddar cheese and let stand 5 minutes.
Nutrition Facts :
MICROWAVE CREAMED SPINACH
This is a top-notch version of the steakhouse classic. We make it with fresh spinach, which stays deep, bright green when cooked briefly in the microwave, and finish it with a crisp topping of toasted breadcrumbs or fried onions.
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Place spinach and 2 tablespoons water in a microwave-safe large bowl. Cover tightly with plastic wrap; cut a small slit in the center with the tip of a paring knife to vent excess steam. Microwave on high (at 100 percent power), stirring halfway through, until the spinach is just wilted, 3 minutes in an 1,100-watt oven or 6 minutes in a 700-watt oven. (When removing the plastic wrap, be careful to avoid the hot steam.)
- Scatter the onions, garlic, butter, 1/4 teaspoon salt and a couple grinds of black pepper in a microwave-safe 8-inch square baking dish. Cover tightly with plastic wrap; cut a small slit in the center. Microwave on high (at 100 percent power) until the onions are soft and translucent, 5 minutes in an 1,100-watt oven or 8 minutes in a 700-watt oven. If the onions are still a little hard, microwave again, covered, in 30-second increments, stirring after each.
- Squeeze the wilted spinach completely dry, and place in the baking dish with the onion mixture. Add the heavy cream, cream cheese, Parmesan, cayenne, nutmeg, 1/4 teaspoon salt and a few grinds of black pepper, and stir to combine. Microwave, uncovered, on high (at 100 percent power) for 5 minutes in an 1,100-watt oven or 7 minutes in a 700-watt oven. The spinach should be hot and bubbly and the cream slightly thickened. Add the lemon juice, and stir. Top with breadcrumbs or fried onions and some lemon zest.
SPINACH AND CHEDDAR SOUFFLE
Provided by Ina Garten
Time 40m
Yield 2 to 3 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F. Butter the inside of a 6 to 8-cup souffle dish (6 1/2 to 7 1/2 inches in diameter by 3 1/2 inches deep) and sprinkle evenly with Parmesan.
- Melt the butter in a small saucepan over low heat. With a wooden spoon, stir in the flour and cook, stirring constantly, for 2 minutes. Off the heat, whisk in the hot milk, the nutmeg, cayenne, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook over low heat, whisking constantly, for 1 minute, until smooth and thick.
- Off the heat, while still hot, whisk in the egg yolks, one at a time. Stir in the Cheddar, 1/4 cup of Parmesan and the spinach and transfer to a large mixing bowl.
- Put the egg whites, cream of tartar, and a pinch of salt in the bowl of an electric mixer fitted with the whisk attachment. Beat on low speed for 1 minute, on medium speed for 1 minute, then finally on high speed until they form firm, glossy peaks.
- Whisk one quarter of the egg whites into the cheese sauce to lighten and then fold in the rest. Pour into the souffle dish, then smooth the top. Draw a large circle on top with the spatula to help the souffle rise evenly, and place in the middle of the oven. Turn the temperature down to 375 degrees F. Bake for 30 to 35 minutes (don't peek!) until puffed and brown. Serve immediately.
Tips:
- To ensure the soufflé rises properly, make sure the egg whites are beaten until stiff peaks form. Stiff peaks mean the egg whites will hold their shape when the beaters are lifted out of the bowl.
- Gently fold the egg whites into the spinach mixture. Overmixing can cause the soufflé to deflate.
- Fill the soufflé dish no more than 3/4 full. This will allow the soufflé to rise without overflowing.
- Place the soufflé dish on a baking sheet to catch any drips. This will make cleanup easier.
- Do not open the microwave door during cooking. Opening the door can cause the soufflé to fall.
- Serve the soufflé immediately after cooking. It will start to fall as it cools.
Conclusion:
This microwave spinach cheddar soufflé is a quick and easy way to enjoy a delicious and elegant dish. With its light and fluffy texture and cheesy flavor, this soufflé is sure to be a hit with your family and friends. So next time you're looking for a special dish to serve, give this microwave spinach cheddar soufflé a try. You won't be disappointed!
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