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Baked Spinach Soufflé
Source: dLife

A light, airy spinach soufflé with a hint of nutmeg.

Prep Time: 15 minutes
Cook Time: 40 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 10 servings
Amount Per Serving
Calories 129.4
Total Carbs 5.3 g
Dietary Fiber 1.0 g
Sugars 3.4 g
Total Fat 7.6 g
Saturated Fat 4.6 g
Unsaturated Fat 0.3 g
Potassium 96.9 mg
Protein 7.5 g
Sodium 211.0 mg
Dietary Exchanges
1 Fat , 1 Vegetables , 1 Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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20 oz  Spinach, chopped, frozen
1 pinch  black pepper
1 each  medium onions
1 tsp  minced garlic
1 cup  plain yogurt, whole milk
0 1/2 cup  sour cream
1 cup  shredded cheddar cheese
2 each  eggs
2 each  egg whites
1 tsp  Worcestershire sauce
0 1/4 tsp  ground nutmeg
1 pinch  salt
  1. Preheat the oven to 350°F.
  2. Coat 2-quart soufflé dish with cooking spray.
  3. Prepare the frozen spinach according to package directions.
  4. Coat large skillet with cooking spray and heat over medium. Reduce heat to medium-low and cook garlic and onions 5 minutes. Remove from heat.
  5. In large bowl, mix cooked spinach, onion and garlic mixture, yogurt, sour cream, cheddar cheese, eggs, egg whites, Worcestershire sauce, nutmeg, salt, and pepper. Transfer to prepared baking dish.
  6. Bake 50 minutes. Let stand 5 minutes. Soufflé with fall slightly. Serve.

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