- 1 CU * steamed and chopped spinach (squeezed)
- 2 eggs ** (separate whites from yolks… the yellows)
- 1/2 CU cottage cheese
- 1/2 CU shredded Cheddar or Parmesan Cheese
- 2 tbsp. flour (sifted)
- 1/2 stick butter or 4 OZ low-fat sour cream
- 1/2 tsp salt
- 1/2 tsp Cream of Tartar
STEP BY STEP
- Separate egg whites from yolks * See Grandpa’s Tip below
- Mix yolks with spinach, cottage cheese, cheddar cheese, flour and butter
- Whisk whites on medium high until it starts to thicken, then add salt and Cream of Tartar
- Continue to beat. It will become shiny. AS SOON as it starts to loose its luster, your whites are ready.
- It’s better to under-beat the eggs rather than over-beat them. If you over-beat them, your souffle will taste grainy.
- When the whites are ready, GENTLY fold in your yolk mixture.
- Pour into a greased glass baking dish and bake in a preheated oven at 350 degrees for 20 minutes.
If you are lucky, your souffle will have puffed up about an inch or so. If you are like most of us normal human beings, your souffle may have fallen or collapsed in the middle. That’s OK. It will still taste marvelous.
* When separating an egg, bring it up to ROOM TEMPERATURE. Then crack the egg on a FLAT surface and it will break cleanly. Over a small bowl, pour the yolk from one shell into the other allowing the white to ooze into the bowl. Dump the yolk into a SECOND bowl, and then dump the white into a THIRD bowl… a clean glass mixing bowl. Why? Because if you make one little mistake and a speck of yolk falls into your whites, you might was well save it for scrambled eggs. Repeat the process with the second egg.
Find more like this: Casseroles and Pan Dishes