2/10/10

Spinach, sundried tomato & Asiago souffle

When I heard we'll be having another winter snow storm in DC area this past weekend, I decided to make an egg souffle. I was inspired by a recipe I tested for Robyn Webb a few years ago, but of course made a few changes. The recipe below is the one I made on Sunday. It's surprisingly easy to make, and is good as leftovers. Hope you like it as much as I did.

Spinach, sundried tomato & Asiago souffle

Ingredients
cooking spray
4 egg yolks
4 egg whites at room temperature
1/2 teaspoon cornstarch
1/4 cup flour
1/4 cup butter
1 cup 1% milk
1.5 cups shredded Asiago cheese
10 ounces frozen spinach, defrosted, water squeezed out
10 sundried tomatoes, chopped

Directions
1. Preheat the oven to 350.
2. Spray a 1.5 quart ramekin dish with cooking spray.
3. Melt the butter in a medium pan. Add flour, stir constantly till it's combined, smooth and bubbly. Add in milk and continue to cook until the mixture is smooth and thick. Add cheese, stir to melt. Add spinach and sundried tomatoes. Combine.



4. Mix in egg yolks into the slightly cooled mixture.



5. Add egg whites and cornstarch to a bowl. Beat the egg whites till they are white and fluffy (but don't overbeat!). Carefully fold in the whites into the mixture from step 4. Pour the mixture into the prepared ramekin dish and bake for 35 minutes. Do not open the oven while you are baking your souffle.





Serve immediately. But keep in mind this also keeps well in the refrigerator and can be reheated in the microwave.









Have you made an egg souffle lately? If so, what do you add to yours? Please share!

13 comments:

Lo said...

I grew up eating spinach "souffle" very much like this one (sans sundried tomatoes). My mother made it without separating the eggs -- so, technically, it wasn't really a souffle. But, it was a lovely simple egg dish that everyone loved.

When I went to college, I practically lived on "souffle". I almost always put spinach in mine, but frequently embellished with mushrooms, scallions, and various cheeses (whatever I had on hand, really). Sometimes I'd put blanched broccoli in the mix. And I think I even made a southwestern version with corn once. These days it's still one of my favorite "throw together" dishes.

5 Star Foodie said...

Yum! I like the addition of sun dried tomatoes! I like to make all egg white souffles esp. dessert ones but right now I'm obsessed about making egg custards with just egg yolks (so bad for me!)

Junglefrog said...

I haven't made any souffles in a while to be honest but this looks so good that I am gonna have to try it real soon! My oven is a little temperamentful so it is quite difficult to make a good souffle.. I should get a new oven first, but that might take a while... :)

C said...

My word that looks delicious! I've never attempted a souffle but I may have to now!

Chef Fresco said...

Oh wow - this is one of the best looking souffles I've ever seen without a doubt! Yum!! I hope you're able to dig yourself out soon!

Esi said...

I've never made a souffle and now I am scared to in my scary hot oven. This came out perfectly and I love the flavors you used.

finer said...

Step 3 says to "Add flour", but I don't see flour on the ingredient list. Is this a typo?

Olga said...

@finer: thank you so much for catching my mistake! I completely left out flour from the ingredients list. Fixed it.

Gera @ SweetsFoodsBlog said...

Sun dried tomato and soufflé grab my attention every time!

Cheers,

Gera

janelle said...

That looks outstanding! I don't think I have ever tried a *gulp* souffle!

Juliana said...

Wow, your souffle looks yummie, like the ingredients in it...can you believe that I never made souffle at home? Would love to try one of this day :-)

Kevin said...

What an amazing looking souffle!

BlueToYou said...

wow super impressive looking souffle!!!