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Recipe by Emporion
Spinach Soufflé is a delicious and light side dish made with spinach, eggs, and cheese. Its fluffy texture and delicate aroma make it perfect to accompany meat and fish. Its preparation requires a bit of time and attention, but the final result is definitely worth it. Try it for a special dinner or to surprise your guests with an elegant side dish.
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 4: Mix 1 cup of thick béchamel sauce with 2 beaten egg yolks and 1 cup of cooked, chopped spinach; season with nutmeg, pepper, and salt
Step 2 of 4: Fold 1/2 cup of grated cheese and 2 egg whites beaten until stiff into the mixture
Step 3 of 4: Pour everything into the pot completely and let it steam cook for 35-45 minutes
Step 4 of 4: The soufflé is cooked when, inserting a knife into the middle, the blade comes out dry
In summary: Not suitable for vegans · Contains lactose · Contains nickel · Allergens detected: Gluten, Eggs, and Milk and dairy products
In gray: not detectedDetected
| Average values | Per serving152 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 576 kJ138 kcal | 380 kJ91 kcal |
| Fat | 7.74 g | 5.11 g |
| of which saturated fatty acids | 0.91 g | 0.6 g |
| Carbohydrates | 8.77 g | 5.79 g |
| of which sugars | 3.01 g | 1.99 g |
| Fibre | 1.38 g | 0.91 g |
| Protein | 7.76 g | 5.12 g |
| Salt | 0.11 g | 0.07 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
