Ten minutes to prepare this spinach souffle, then pop in the oven. By the time you set the table, make a salad and put out the baguettes dinner is ready.
Spinach Souffle
Servings
4 Servings
Ingredients
- 1 10-ounce package frozen chopped spinach
- 2 tablespoons olive oil
- 1 cup sliced fresh mushrooms
- 1/2 cup chopped onion
- 1/2 cup chopped red pepper
- 6 large eggs
- 1/4 teaspoon ground white pepper
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 1 pound Muenster cheese grated
Instructions
- Preheat oven to 350. Grease a 9X13 baking dish.
- In large skillet, heat oil and add mushrooms, onions, red pepper, spinach, and seasonings. Cook until the vegetables are soft then drain them on a paper towel lined colander.
- Whisk eggs in a large bowl.
- Stir eggs in spinach mixture and add about 3/4 of cheese.
- Pour the mixture into the prepared pan, scatter remaining cheese on top and bake 25 to 30 minutes or until lightly browned.
- Cool for 10 minutes, cut into squares and serve. Serves 4 to 6 depending on how small or large you cut it.
Thanks for the comment, I will update the servings.
This was so easy and good. The only thing is I think the suggestion portion is off its more like 4-6 if your going to sever it as a main dish. Next time I might try making it into a lasagna.