Spinach Soufflé

I love food with accents on it. Paté, soufflé, all good. Like metal bands with umlauts. Once again it’s FODMAP friendly and pretty darned healthy.

It’s also pretty easy, as you don’t have to worry about it collapsing, as the spinach provides a support structure for the soufflé.

You’ll need ramekins. Which is a very nice word, isn’t it.

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Ingredients

Makes two soufflés

  • 3 eggs
  • 150 g spinach
  • Handful of parmesan
  • Tiny pinch cayenne pepper
  • Salt and pepper
  • Butter

Method

With a little butter, grease up your ramekins so they’re non stick, and set aside.

Get two mixing bowls. Put the spinach, parmesan, cayenne, salt and pepper in one or them. Not too much salt, though, as parmesan has a fairly salty tang already! Preheat the oven to 200c.

Seperate the yolk from the whites of the eggs, setting the yolks into the spinach bowl, and the whites into the other. Beat the yolks so they mix with everything else.

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Whisk the whites with an electric whisk, unless you have arms like Schwarzenegger, until they form medium firm peaks- ie it stands up, but starts to collapse within 5 seconds.

Very gently fold the whisked egg into the rest of the mixture, taking care to prevent too much of the air from escaping.

Transfer the mixture to the ramekins (still a great word), grate over a little more parmesan, and put in the oven for 18-20 minutes.

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Serve risen and browned, serve immediately, while they look risen and fluffy.

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2 thoughts on “Spinach Soufflé”

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