Recipe information
Total Time
1 minutes
Yield
Makes 8 Servings
Ingredients
¼
cup (½ stick) unsalted butter
6
tablespoons all purpose flour
1¼
cups buttermilk
1
9- to 10-ounce package frozen chopped spinach, thawed, squeezed dry
1½
cups grated Parmesan cheese
6
large egg yolks
2
teaspoons coarse kosher salt
¾
teaspoon freshly ground black pepper
8
large egg whites
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Preparation
Step 1
Preheat oven to 375°. Butter eight 1-cup soufflé dishes or custard cups; place on large rimmed baking sheet. Melt ¼ cup butter in large saucepan over medium heat. Add flour; whisk 1 minute. Add buttermilk; whisk 1 minute. Stir in spinach and next 4 ingredients. Set aside.
Step 2
Using electric mixer, beat egg whites in large bowl until firm peaks form. Fold egg whites into spinach mixture in 3 additions. Divide equally among prepared dishes.
Step 3
Bake soufflés until puffed and brown on top, about 30 minutes. Serve immediately.
Nutrition Per Serving
One serving contains: Calories (kcal) 242.5 %Calories from Fat 56.7 Fat (g) 15.3 Saturated Fat (g) 7.9 Cholesterol (mg) 188.9 Carbohydrates (g) 7.9 Dietary Fiber (g) 0.5 Total Sugars (g) 2.9 Net Carbs (g) 7.4 Protein (g) 17.2 Sodium (mg) 814.8