Spinach and Egg White Soufflé

Serve this classy savoury soufflé as a main course or a side dish.

nutritional info

Nutritional Information

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2 tbsp / 30 ml	butter
1/4 cup / 50 ml	all-purpose flour
1/2 cup / 125 ml	warm milk
1/2 cup / 125 ml	grated Parmesan cheese
1 tsp / 5 ml	Dijon mustard
1/4 tsp / 1 ml	each cayenne pepper and salt
1 package / 300 g	frozen chopped spinach, thawed and well drained
2 cup / 500 g	Naturegg Simply Egg Whites, well shaken
1/4 tsp / 1 ml	cream of tartar

Adjust oven rack so that the highest rack is in the bottom third of the oven. Preheat oven to 375°F (190°C). Wrap a 6-cup (1.5 L) soufflé dish with a band of foil that is 3” (7.5 cm) above the rim of the dish. Tie securely with kitchen string. Spray dish with nonstick cooking spray and reserve in refrigerator.
In medium saucepan over medium heat, melt butter. Sprinkle in flour and cook, stirring constantly, 1-2 minutes or until lightly browned. Gradually whisk in milk. Bring to boil, stirring constantly, and cook until very thick 1-2 minutes. Remove from heat. Stir in cheese, mustard, cayenne and salt. Stir in spinach.
Beat liquid egg whites with cream of tartar until stiff peaks form. Fold a dollop of egg whites into spinach mixture. Fold remaining egg whites into mixture.
Pour into prepared pan; place on rimmed baking sheet. Bake 50-55 minutes or until puffed and golden brown. Remove foil collar and serve immediately.

You can replace frozen spinach with fresh. Start with 1 pound (454g) of fresh spinach, trim any long or tough stems, and cook in a non-stick pan for 3 to 4 minutes on medium-high heat. Cool slightly, and then chop on a cutting board. Squeeze out as much liquid as possible and then it can used as outlined in the recipe.

This recipe was made with:

Made from 100% pure egg whites. We mean simple.

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Many chefs claim that using a copper bowl (considered a "reactive" bowl) will promote firm, glossy peaks and prevent over-whipping.