Spinach Souffle
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A italian take on spinach souffle, written step by step so it's easy to follow built around good cheese and pantry staples.
Ingredients
- 10 oz. spinach, washed, cooked and drained
- 1 medium zucchini, sliced
- 1/2 small onion, thinly sliced
- 4 oz. can mushrooms
- 2 Tbsp. oil
- salt and pepper to taste
- 1 whole egg
- 4 egg whites
- 1 lb. Ricotta
- 1/2 c. Mozzarella cheese
Method
Saute zucchini, onion and mushrooms in oil.
In a bowl, mix Ricotta and eggs, one at a time.
Add sauteed vegetables and 1/2 cup of Mozzarella to egg mixture.
Then add spinach, salt and pepper.
Place in an 8-inch spring-form pan, lightly oiled.
Bake at 350° for 1 hour or until lightly browned.
Rate:
