SPINACH AND PARMESAN SOUFFLES
Steps:
- 1. Place a baking sheet in the oven. Preheat oven to 425°. 2. Coat 4 (6-ounce) ramekins with cooking spray; sprinkle evenly with breadcrumbs, tilting and turning dishes to coat sides completely. 3. Heat a large nonstick skillet over medium-high heat. Lightly coat pan with cooking spray. Add spinach; cook for 2 minutes or until spinach wilts, tossing constantly. Place spinach in a colander; let stand 5 minutes. Squeeze excess liquid from spinach. Coarsely chop spinach. 4. Combine 2/3 cup milk and the next 4 ingredients (through black pepper) in a small saucepan over medium-high heat, stirring with a whisk until smooth. Cook for 2 minutes or until mixture is thick and bubbly, stirring constantly. Spoon mixture into a large bowl, and let stand for 10 minutes. Stir in spinach, cheese, and egg yolks. 5. Combine egg whites and cream of tartar in a large bowl, and let stand at room temperature for 15 minutes. Beat with a mixer at high speed until medium peaks form (do not overbeat). Gently stir one-fourth of egg whites into spinach mixture, and gently fold in the remaining egg whites. Gently spoon mixture into prepared dishes. Sharply tap dishes 2 or 3 times on counter to level. Place dishes on preheated baking sheet; return baking sheet to 425° oven. Immediately reduce oven temperature to 350°; bake soufflés at 350° for 21 minutes or until puffy and golden brown. Serve immediately.
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Anthony Miggins
[email protected]These soufflés are a great way to use up leftover spinach and Parmesan cheese.
Kurt Bourscheid
[email protected]I love that these soufflés can be made ahead of time. It makes them perfect for busy weeknights.
Lamarcus Getter
[email protected]These soufflés are a delicious and easy way to get your daily dose of vegetables.
Margaret Nkhuwa
[email protected]These soufflés are a great way to impress your guests. They're sure to be a hit at your next dinner party.
Jamal Jr
[email protected]I served these soufflés with a simple green salad and a glass of white wine. It was a perfect meal.
Denis Wejuli
[email protected]These soufflés are so light and fluffy. They're perfect for a light lunch or dinner.
Yaretzi Vera gallardo
[email protected]I love the combination of spinach and Parmesan cheese in these soufflés. It's a classic flavor combination that always works.
Jasper McFarland
[email protected]These soufflés are a great way to use up leftover egg whites.
MiRAZ AHMED
[email protected]I've never made soufflés before, but these were surprisingly easy to make. I'm definitely going to make them again.
Miss Khan
[email protected]These soufflés are perfect for a special occasion. They're elegant and impressive, but they're also easy to make.
Leling Nette
[email protected]I'm a vegetarian, so I used nutritional yeast instead of Parmesan cheese in my soufflés. They were still delicious!
Tasfiya Zannat
[email protected]These soufflés are a great way to get your kids to eat their vegetables. My kids love them!
DyenPapu Papu
[email protected]I used frozen spinach in my soufflés, and they turned out great. Just be sure to thaw the spinach thoroughly before using it.
Ebenezer Fiifi Botwe
[email protected]I added a bit of chopped bacon to my soufflés, and it was delicious! The bacon added a nice smoky flavor.
Tamasa music Lakhuara
[email protected]These soufflés are so easy to make, and they're always a crowd-pleaser. I love that I can make them ahead of time and just pop them in the oven when I'm ready to serve.
Kopila Basnet
[email protected]I've made these soufflés several times now, and they always turn out perfectly. They're a great way to use up leftover spinach.
SHAMI VLOGS
[email protected]I'm not a huge fan of spinach, but these soufflés were surprisingly good. The Parmesan cheese really balanced out the flavor of the spinach.
Oscar Jimenez
[email protected]These soufflés were a hit at my dinner party! They were light and fluffy, with a delicious spinach and Parmesan flavor. My guests raved about them.