Spinach Souffle

Ingredients

4-1/2T           Butter (Divided)

1/2C              Grated parmesan

1T                 Green onions or shallots (minced)

3/4C              Chopped spinach (frozen)

3T                 AP flour

1C                 Milk

4ea               Egg yolks

4ea               Egg whites

1/2C              Grated Swiss cheese

1/4t + pinch   Salt (divided)

Process

Butter a 6C souffle mold and sprinkle with parmesan

Preheat the oven to 400F

Sauté the shallots in butter until translucent

Add the spinach and 1/4t of salt

Stir over medium high heat to remove as much moisture as possible

Remove from the heat

In another pan

Add the egg yolks and beat

Stir in the spinach

In a separate bowl beat the egg whites and salt until stiff

Stir 1/4 of the egg whites into the spinach

Stir in all but 1T of the Swiss cheese

Fold in the rest of the egg whites

Turn the mixture into the prepared souffle mold

Sprinkle the remaining 1T of Swiss cheese on top

Set on the middle rack of the oven

Reduce the heat to 375F

Bake for 25-30 minutes

Comment:

If the souffle falls, don’t apologize. Call it a timbale