Spinach Garlic Soufflé Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3 lb fresh spinach
4 eggs well beaten
8-10 mushrooms sliced and cut each slice in about thirds
4 T Butter
2 T Olive Oil
6 large garlic cloves chopped
1 T Italian seasoning
3/4 tsp salt
2 oz. finely grated Parmigiano Reggiano cheese (yields about 1 cup)
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Directions: |
Directions:1. Chop the spinach and put in a big pot with just a little water and steam it down for a couple of minutes and then drain.
2. Transfer drained spinach to a mixing bowl and stir in well beaten eggs and lightly salt.
3. In a fry pan add butter and olive oil and sauté the garlic and mushrooms and then add the italian spices at the end.
4. In a 9x11 lightly oiled bake pan, add spinach mixture, Drizzle with butter mixture, and cover with the grated Parmesan cheese.
5. Bake uncovered at 400 until cheese is very lightly browned. Don't over do this. |
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Number Of
Servings: |
Number Of
Servings:8 |
Personal
Notes: |
Personal
Notes: This recipe is under construction. I modified it from another. I have only made a a 1/4 batch so still have to try the larger size. Serving size is not overly big so a nice side for a light dinner. Comes in at about 190 Cal. Also there is a lot more garlic then the one I started with which I prefer.
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