Spinach Souffle Success

I have a cookbook titled Omelette's, Frittatas and Souffles. I have successfully made the first two, and decided to conquer the latter. Bought some souffle ramekins and was on my way.

Recipe  servings size: 6-8

3/4c. shredded cheese: Gruyere, cheddar, mozzarella, whatever is on hand
1 small onion

1 bunch (1 lb.) fresh spinach, chopped
1 c. milk
3 Tbsp cornstarch with 3 Tbsp. water
fresh herbs of choice: parsley, dill, thyme
salt & pepper to taste
6 eggs, seperated
1/4 tsp. cream of tartar


Preheat oven to 375F, grease your ramekins with cooking spray and sprinkle ~1Tbsp cheese on bottom.
1. Saute onion in some olive oil until translucent and tender, add spinach until wilted ~1min.
2. Transfer onion mixture to food processor or blender and add egg YOLKS and pulse until just blended.
3. In saucepan scald milk, add cornstarch/water mixture using whisk continuously stir until it starts to thicken. Add onion mixture to milk, stir until uniform, take off heat.
4. In metal mixing bowl beat egg WHITES until foamy, add cream of tartar and beat until stiff, glossy peaks form
5. Fold 1/4 of egg whites into onion/spinach mixture, gently stir. Then  GENTLY fold this mixture into the rest the remaining egg whites.
7. Divide evenly amongst the ramekins, smoothing out the surfaces.
8. Bake 30-35min. until puffed and golden brown.

**I used this recipe with 4 eggs and divided the rest of the ingredients by 2/3 bc I have only 4 ramekins
**The beauty of this recipe is that you can subsitute the spinach for 1 1/2c. broccoli, 1 1/3c. mushrooms or 1 1/2c. asparagus, just made sure the veggies are chopped and follow the rest of the recipe! :)



Complete Brunch Menu:
-Spinach Souffle
-Home-made Corned Beef (beef brisket cooked in slow-cooker ~9hrs completely submerged in water with 2Tbsp of pickling spice and crackled black pepper...its that simple).
-Classic oven potatoes
-Rye bread with olive oil margarine

This should keep you full for hours!!