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In the Kitchen: Easy Spinach Soufflé

Margi Kyle

Margi’s Easy Spinach Soufflé

By Margi Kyle, The Designing Doctor, LLC
Director of Non-Profits LKNConnect.com
Founder of Little Smiles NC
Major Chief Cook in our House!

For a soufflé — it is fast and easy, and I love the fact I can make lots and freeze them. I also love the fact I can mix it all together and don’t have to separate the eggs and beat the whites and fold in. You put it all in a bowl and bake or freeze until needed. This recipe won an award in Toronto, Canada, 35 years ago. I won an oven! — Margi Kyle

Ingredients

4 Tablespoons (½ stick) Butter
4 Cups Chopped Yellow Onions (2 large) Or 1 bag of chopped and frozen onions — defrosted and water squeezed out of it.
¼ cup flour — I used Coconut Flour.
¼ teaspoon Grated Nutmeg
¼ cup Heavy Cream
6 Large Eggs Or 8 Small Eggs.
1 small container of Cottage Cheese
3 pounds Frozen Chopped Spinach, defrosted, and water squeezed out of it. (It’s very important to squeeze as much water out of it as possible.)
½ Cup Grated Parmesan Cheese
½ Cup Grated Romano Cheese

½ Cup Shredded Mozzarella Cheese
1 Tablespoon Krazy Janes Salt and Pepper
1 Tablespoon Garlic Pepper Salt
Lots of chopped garlic, some ginger and Basil — It can take lots!

Other alternatives to garlic, ginger, and basil.

Instructions

Mix the cottage cheese, 6 large eggs (or 8 small eggs), spices, cream, flour, butter, nutmeg and spinach and onions in a large bowl. Mix it all together and that is when I can either cook it in a large soufflé dish or place into individual dishes and freeze until ready to use.

This mixture freezes well. Be sure to defrost before baking.

Preheat oven to 425 F and cook for 25-60 minutes depending on the size for the pot it is in. The little ones will be done in 25 minutes if at room temperature. (It may need up to 20 minutes more if you start with cold ones from the refrigerator. You will need to defrost any frozen ones before cooking.) The large one about 60 minutes.