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Spinach Souffle
Source: Enlitened Kosher Cooking by Nechama Cohen

Spinach Souffle.

Prep Time: 15 minutes
Cook Time: 30 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 8 servings
Amount Per Serving
Calories 71.5
Total Carbs 8.8 g
Dietary Fiber 3.3 g
Sugars 0.1 g
Total Fat 2.9 g
Saturated Fat 1.0 g
Unsaturated Fat 0.2 g
Potassium 0.0 mg
Protein 3.3 g
Sodium 154.1 mg
Dietary Exchanges
1/2 Fat , 1 Vegetables , 1/2 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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Ingredients Directions
  1. Preheat oven to 350 degrees F. Use non-stick cooking spray and part of flour to lightly grease and flour an 8-inch souffle dish.
  2. Trim and rinse the baby spinach. Shake off excess water, but do not dry.
  3. Saute onions and garlic the Enlitened way (see below). Add spinach and cook until the leaves start to wilt.
  4. Put the sauteed mixture into a food processor with the knife blade and pulse to mince.
  5. Pour into a large bowl. Add the rest of the flour and all remaining ingredients, except for eggs.
  6. In a separate bowl, beat egg yolks until frothy. Blend into the mixture.
  7. In another bowl, beat the egg whites into soft peaks.
  8. Carefully fold into the spinach mixture and pour into prepared souffle dish.
  9. Bake for 30-40 minutes, until top is light to golden brown.

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