Don’t stress out when you want to make a soufflé for dinner. All it takes is the right ingredients, the right cooking method and a helpful introductory “digital helper” to make the perfect fluffy dish for your next meal! This soufflé will not only rock your taste buds, but it’s also an easy recipe for weeknight meals.
To watch Chef Roni Proter make it herself, check out her video on the Easiest Spinach Souffle!
- 1 cup frozen spinach (thawed and drained)
- 1 bay leaf
- 6 eggs (separated, 3 yolks and 6 egg whites)
- 4 tablespoons butter
- 1/2 cup Parmesan cheese
- 1 1/3 cup milk
- 2 cups cheddar cheese
- 2 tablespoons flour
- Pinch of salt
- 1 Preheat oven to 375 degrees.
- 2 Coat edges of souffle dish with butter and add half of the Parmesan cheese to the souffle dish coating.
- 3 Squeeze excess water from spinach.
- 4 Steep milk with bay leaf in microwave for one and a half minutes, remove bay leaf.
- 5 Take remaining butter and melt in a medium saucepan.
- 6 Add flour and stir.
- 7 Gradually add in milk while stirring.
- 8 Add a pinch of salt to milk mixture.
- 9 Turn off heat and add spinach and cheddar cheese.
- 10 Separate egg whites and egg yolks.
- 11 Add 3 egg yolks in cheese and spinach mixture.
- 12 In a separate bowl, whip 6 egg whites until fluffed.
- 13 Add half of the egg whites to the cheese and spinach mixture and gently fold. Finish adding the rest of the egg whites and fold until everything is incorporated.
- 14 Pour mixture into the souffle dish.
- 15 Sprinkle with remaining Parmesan cheese.
- 16 Bake for 45 minutes.
- 17 Serve and enjoy!