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 in a pot and bake or freeze until needed.
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 Cheese½ Cup Shredded Mozzarella Cheese
1 Tablespoon Krazy Janes Salt and Pepper
1 Tablespoon Garlic Pepper Salt (Get at Savory Spice in Birkdale Village.)
Lots of chopped garlic, some ginger and Basil — It can take lots!
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.
Small individual dishes cook in 35 minutes at 350 pre-heated oven or until the top is a golden brown. One large dish cook for an hour at 375 pre-heated oven or until the top is a golden brown.
Recipe and photos by Margi Kyle
Margi is Host of LKNConnect’s People in the Know, Recipe Source Extraordinaire and Co-Host on WSIC Radio Show. with Debbie O’Handley, on Comm(unity) Centered! A new business, an influential person, a new product or ideas that you would like the area to know about? This is the place to share your new and exciting recipes & ventures. Together we are making Lake Norman the most sought-after place to live
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