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+ servings

Spinach and Parmesan Egg Soufflé Cups

Yield: 4 (6 ounce) servings
Prep Time: 25 mins
Cook Time: 22 mins
Total Time: 47 mins
Spinach and Parmesan Egg Soufflé Cups - a light and delicious recipe to start your day!
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Ingredients 

  • Cooking spray
  • 1 1/2 tablespoons dry breadcrumbs
  • 1 1/2 cups fresh baby spinach
  • 2/3 cup milk
  • 2 tablespoons all-purpose flour
  • pinch of salt
  • pinch of nutmeg
  • pinch of ground black pepper
  • 1/2 cup grated fresh Parmigiano-Reggiano cheese
  • 2 large egg yolks
  • 4 large egg whites
  • 1/4 teaspoon cream of tartar

Instructions

  • Preheat oven to 425 degrees F. Place a baking sheet in oven. Coat 4 (6-ounce) ramekins with cooking spray and sprinkle with breadcrumbs, coating sides completely.
  • Heat a large skillet over medium-high heat; coat with cooking spray. Add spinach; cook 2 minutes or until spinach wilts, tossing constantly. Place spinach in a colander and squeeze out any excess liquid from spinach. Coarsely chop.
  • In a small saucepan over medium heat, combine milk, flour, salt, nutmeg and black pepper, whisking until smooth. Cook for 2 minutes or until mixture is thick and bubbly. Transfer mixture to a large bowl and let stand 10 minutes. Stir in spinach, cheese and egg yolks.
  • In the bowl of an electric mixer fitted with the whisk attachment, combine egg whites and cream of tartar in a large bowl, and let stand at room temperature for 15 minutes. Whisk on high speed until medium peaks form. Gently stir one-third of egg whites into spinach mixture, and then fold in remaining egg whites. Spoon mixture into prepared dishes. Sharply tap dishes 2 or 3 times on counter to level. Place dishes on preheated baking sheet; return baking sheet to oven. Immediately reduce oven temperature to 350 degrees F and bake for 20 minutes or until puffy and golden brown. Serve immediately.

Nutrition

Serving: 0g, Calories: 149kcal, Carbohydrates: 8g, Protein: 11g, Fat: 7g, Saturated Fat: 3g, Cholesterol: 110mg, Sodium: 308mg, Potassium: 217mg, Fiber: 0g, Sugar: 2g, Vitamin A: 1350IU, Vitamin C: 3.1mg, Calcium: 224mg, Iron: 1mg
Course: Breakfast
Cuisine: American
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