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READY IN 25 mins

Easy Spinach Souffle

Read Reviews (61)

"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." — Jennifer

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Original recipe makes 4 to 6 servings Change Servings

1 egg
1/3 cup 1% milk
1/3 cup grated Parmesan cheese

1 teaspoon crushed garlic
salt and pepper to taste
2 (10 ounce) packages frozen chopped spinach, thawed and drained

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Directions

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!

Kitchen-Friendly View

PREP 5 mins
COOK 20 mins
READY IN 25 mins

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AWESOME! recipe. I double the sauce ingredients. And tripled the cheese :) I also used fresh spinach and fried a nice amount of garlic in olive oil. I used three bunches of fresh spinach to replace the two frozen 10 oz. packages in recipe. I used the water left over after cooking the spinach to deglaze the fried garlic, yeah... YUMMY!!! recipe, still gonna fine tune here and there though. Great as side dish for spaghetti.

—KINGSTER

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Most Helpful Critical Review

Jul 24, 2003

I must have done something wrong, because this was the least souffle-ish souffle I've ever seen! If I make it again, I'll use fresh spinach as the frozen was stringy & chewy. I doubled the sauce ingredients, but there still wasn't enough to "enrobe" the spinach.

—nmc

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72 Ratings

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Jan 13, 2005

I tripled the garlic, added mozarella, two additional eggs and sauteed some onions. Basically it ended up tasting like spanakopita without the phyllo. Everyone liked it a lot.

—ANARVER

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Jan 16, 2004

My kids love spinach and this was something a little different to do with it. To actually make it a souffle, I used two egg whites and whipped them to the soft peak stage and then folded them into the spinach. I used a good name brand frozen spinach and also doubled the liquid. I also added some seasonings to the dish and topped with more parm. Yum!

—LINDA MCLEAN

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Apr 08, 2004

I really liked this. It was totally easy, tasted good, and was a different way to dress up spinach for a side dish. I used fresh spinach, wilted, doubled the sauce ingredients, and used mozzorella cheese in addition to parmesan because I didn't have enough parm. Took much longer to cook than shown in the recipe - I cooked mine a good 35-40 minutes before it was set. I will be making this one often!

—THEMUNCH_TX

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Jul 24, 2003

I made this one following the microwave instructions and it was done in a FLASH! It tasted terrific too--full of flavor. I really enjoyed it.

—MMMICHELLE

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Sep 30, 2003

I don't like spinach, but I made this for Thanksgiving dinner and all the spinach lovers said it was great, so I have to go with what they said. I did double the sauce ingredients.

—norm

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Sep 28, 2010

This was good as listed. This time I beat 3 egg whites till they were firm. Then mixed all together . It was more like a real souffle light and creamy. YUM!!

—cheriezentgraf

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Nutrition

Calories
89 kcal
4%

Carbohydrates
6.8 g
2%

Cholesterol
49 mg
16%

Fat
4.1 g
6%

Fiber
4.2 g
17%

Protein
9 g
18%

Sodium
489 mg
20%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Easy Spinach Souffle

Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
Calories: 89
Calories from Fat: 36

% Daily Value *
Total Fat 4.1g 6 %
Saturated Fat 1.6g 8 %
Cholesterol 49mg 16 %
Sodium 489mg 20 %
Potassium 391mg 11 %
Total Carbohydrates 6.8g 2 %
Dietary Fiber 4.2g 17 %
Protein 9g 18 %
Sugars 1.5g
Vitamin A 276 %
Vitamin C 4 %
Calcium 34 %
Iron 25 %
Thiamin 8 %
Niacin 26 %
Vitamin B6 12 %
Magnesium 35 %
Folate 80 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.