Our daughter Barbara who is such a great cook and a source of many ideas I incorporate at holiday time or family gatherings sent this recipe to share with you. I want to say a big thank you Barbara and know your dad will soon enjoy this souffle.
4 egg yolks
4 egg whites at room temperature
1/4 cup flour
1/4 cup butter
1 cup 1% milk
1 1/2 cups shredded Asagio cheese
10 ounces frozen spinach, defrosted, water squeezed out
10 sun dried tomatoes, chopped
Preheat oven to 350 degrees.
Melt butter in a medium pan. Add flour, stir constantly till it's combined, smooth and bubbly. Add in milk, stirring constantly and continue to cook until the mixture is smooth and thick. Add cheese, stir to melt. Add spinach and sun dried tomatoes. Combine and then remove from heat.
Separate the eggs, taking care that none of the yolk mixes into the whites, otherwise they will not beat. Allow spinach mixture to cool slightly then mix in egg yolks.
In a large bowl beat the egg whites till they are white and fluffy, taking care not to over beat. Carefully fold in the whites into the spinach mixture. Pour the mixture into the prepared ramekin dish and bake for 35 minutes. *Do not open the oven door while you are baking the souffle Serve immediately.
Difficulty Level: Easy
Barbara's notes for the recipe: Barbara used sun dried tomatoes packed in oil (about 1/2 cup), let the oil drain out before you mix them in. I added about 1 teaspoon cream of tarter when I was whipping my egg whites.
Recipe adapted from Mango Tomato.