Spinach and Gruyère Souffle |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Gruyère, which has a nutty, slightly sweet flavor, is an aged Swiss cheese that's commonly made in France. Substitute Swiss, Jarisbert, or Asiago if you can't find Gruyère. Ingredients:
cooking spray |
3 tablespoons dry breadcrumbs, divided |
1/4 cup finely chopped onion |
2 tablespoons all-purpose flour |
1/4 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
1/8 teaspoon ground red pepper |
dash of ground nutmeg |
1 cup fat-free milk, divided |
1 large egg yolk, lightly beaten |
6 tablespoons (1 1/2 ounces) finely grated gruye sre cheese |
1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry |
6 large egg whites, lightly beaten |
1/4 teaspoon cream of tartar |
Directions:
1. Preheat oven to 400°.
2. Coat a 1-quart souffle dish with cooking spray; sprinkle with 1 tablespoon breadcrumbs.
3. Heat a medium saucepan coated with cooking spray over medium-high heat. Add onion; saute 2 minutes or until tender. Remove from heat. Add flour, salt, peppers, and nutmeg, stirring well. Gradually add 1/2 cup milk, stirring with a whisk until well blended. Stir in 1/2 cup milk. Cook mixture over medium heat 2 minutes or until thick and bubbly, stirring constantly with a whisk. Remove from heat.
4. Place egg yolk in a bowl. Gradually add milk mixture to egg yolk, stirring constantly with a whisk. Return mixture to pan. Cook 1 minute or until thick. Remove from heat; stir in cheese and spinach. Cool 5 minutes.
5. Place egg whites and cream of tartar in a large bowl; beat with a mixer at high speed until stiff peaks form. Gently stir one-fourth of egg white mixture into milk mixture; gently fold in remaining egg white mixture and 2 tablespoons breadcrumbs. Spoon into prepared dish. Bake at 400° for 30 minutes or until souffle is puffy and set. Serve immediately.
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