This is my first attempt at making soufflé. I like to cook breakfast pretty much every weekend morning, and was in the mood for blueberry muffins. Unfortunately, I was out of frozen blueberries and too lazy to go to the store. I had baby spinach, lots of eggs, and a hunk of Parmigiano Reggiano. Also, I had two four-cup soufflé dishes that had only held lemon mousse so far. Right now, they’re living up to their name since they’re filled with spinach parmesan soufflé. This recipe is adapted from Bon Appétit.
I was so paranoid that the soufflés would fall that I started snapping pictures while they were still in the oven. But, they actually held up really well!
Ingredients (serves 2-3):
1 1/2 cups freshly grated Parmigiano Reggiano cheese2 tablespoons butter, plus extra for greasing dishes6 tablespoons flour1 1/4 cup buttermilk3 cups baby spinach6 egg yolks8 egg whites, at room temperature1 teaspoon lemon juice (optional)Salt and pepper to tastePinch of nutmeg (optional)
Preheat the oven to 375. Place two four-cup soufflé dishes (or eight one-cup dishes for mini soufflés) on a cookie sheet. Grease the bottom and sides of the dishes with butter.
Melt the butter over medium heat. Add the flour and whisk for a minute. Add the buttermilk and whisk until combined and almost smooth. Add the spinach, parmesan cheese, egg yolks, salt, pepper, and nutmeg. Stir to combine and remove from the heat.
In a non-reactive bowl, place the room-temperature egg whites and lemon juice, if using (this just makes it a little easier to whip the whites). Beat until the whites hold medium peaks.
Fold the egg whites into the other mixture a little bit at a time. Divide mixture among the dishes, and bake for 30 minutes for one-cup dishes or 40 minutes for four-cup dishes, or until puffy and golden brown. Serve immediately.