Fluffy Spinach and Cheese Egg Soufflé Recipe
The Spinach and Cheese Egg Soufflé is a light, fluffy, and nutrient-packed dish that combines tender spinach, creamy cheese, and airy eggs to create an elegant breakfast or brunch option that is both indulgent and wholesome. Featuring a delicate texture and vibrant flavors, this recipe is easy to prepare and sure to impress, making any morning or midday meal feel special.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Ingredients
Main Ingredients
- 1 cup fresh spinach leaves, washed and chopped
- 4 large eggs, separated
- 1 cup grated cheese (Gruyère or cheddar recommended)
- 1 cup milk or cream
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- Salt and pepper, to taste
- 1/4 teaspoon nutmeg (optional)
Instructions
- Prepare the spinach: Wash the fresh spinach thoroughly and blanch briefly in boiling water until wilted. Drain well and squeeze out any excess moisture. Chop finely to evenly distribute in the soufflé mixture.
- Make the base sauce: Melt butter in a saucepan over medium heat. Whisk in flour and cook for about one minute. Gradually add milk while whisking continuously until the mixture thickens into a smooth béchamel sauce. Season with salt, pepper, and nutmeg to taste.
- Incorporate cheese and spinach: Remove the béchamel sauce from heat and stir in the grated cheese until melted. Add the chopped spinach and mix thoroughly to combine the flavors.
- Separate and whip eggs: Carefully separate egg whites from yolks. Beat the egg whites until stiff peaks form, which will give the soufflé its signature fluffy texture.
- Mix yolks and base, then fold in whites: Beat the egg yolks into the cheese and spinach mixture until smooth. Gently fold in the whipped egg whites, taking care not to deflate the mixture to keep it light and airy.
- Bake to perfection: Pour the batter into a buttered soufflé dish. Bake in a preheated oven at 375°F (190°C) for 25-30 minutes until puffed and golden on top. Serve immediately to enjoy maximum rise and fluffiness.
Notes
- Use room temperature eggs for better meringue stability and volume.
- Fold egg whites gently to maintain airiness and prevent deflation.
- Preheat the oven fully to ensure proper rising before the soufflé sets.
- Avoid opening the oven door while baking to prevent collapsing.
- Use freshly grated cheese for smoother melting and enhanced flavor.
