Spinach Souffle

Spinach Souffle

with Mediterranean Salad

Time

30 Minutes

Serving

2 Person

Level

Medium

Calories

450-550 kcal/serving
Ingredients We Send

200 ml

Milk

1 teaspoon

Muscat

5 unit

Cherry Tomato

40 gram

Parmesan

30 gram

Butter

1,5 tablespoon

Flour

100 gram

Spinach

3 unit

Egg

1 unit

Onion

140 gram

Mediterranean Salad


Ingredients From Your Kitchen

Black Pepper

Salt

Olive Oil


Kitchenware
  • Pan
  • Cutting Board
  • Oven
  • Ovenware
  • Knife
  • Spatula
  • Mixing Bowl
  • Beater
Nutrition Values / per serving
Tarif
1

Set the oven to 200 degrees and run it. 

 

Chop the onions into small cubes.

 

Wash, rinse and chop the spinachin finger thickness. 

 

Take a pan on the stove. Add 1 tbsp olive oil. When the oil warms up over medium heat, start to sautée onions. After 2-3 min, add spinach. Continue to sautée until the spinach is tender. Put spinach aside and let it stand.

2

For Béchamel Sauce; take the pan back to the stove. Melt the butter over medium heat. When the butter is completely melted, add the flour while stirring and keep stirring until it becomes yellowish. (You must be quick for the next step. Please don’t leave flour too long on fire)

3

Start adding milk slowly (part by part) after the flour gets ready. Keep stirring and cooking until you have a smooth, slightly thick sauce.Take it from stove. Adjust salt-pepper and add muscat.


4

Separate the yolk and white of eggs. Keep both of the in cups. Take the whites to a mixing bowl and whisk it to the foam consistency for 2-3 min. with the help of the mixer.

 

Take a mixing bowl. Add and mix the spinach, bechamel sauce, parmesan and egg yolks. Finally; add the whisk of egg whites in 3 steps while slowly stirring with a spatula. (it must stay fluffy)



5

Lubricate the aluminum cups with 2-3 drops of olive oil and fill them with soufflé. Don't overfill. You need to leave some space. (If you have a small ovenware or casserole, you can use it.)

 

Bake for 10-15 min in the oven that warmed up to 200 degrees. 

 

For the salad; wash and dry the Mediterranean greens in cold water. Split the cherry tomatoes in half or four. Just before serving, stir with 1 tbsp olive oil and a pinch of salt-black pepper.

 

You can serve Spinach Souffle and Mediterranean Salad together. 

 

Enjoy!