Spinach and Parmesan Souffles

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“The Italian-Parmigiano- Reggiano cheese has a superior nutty flavor you won't find in the domestic alternatives.”
4 ramekins

Ingredients Nutrition


  1. Place a baking sheet in the oven and preheat to 425 degrees.
  2. Coat 4 (6 ounce) ramekins with cooking spray, and sprinkle breadcrumbs, tilting and turning dishes to coat sides completely.
  3. Heat a non-stick skillet over medium-high heat, and lightly coat with cooking spray.
  4. Add spinach, cook 2 minutes or until wilts, tossing constantly.
  5. Place spinach in collander, and let stand 5 minutes.
  6. Squeeze excess liquid from spinach, and coursely chop.
  7. Combine milk, flour, salt, nutmeg, and black pepper in a small saucepan over medium-high heat stirring with a whisk until smooth.
  8. Cook 2 minutes or until mixture is thick and bubbly, stirring constantly.
  9. Spoon mixture in a large bowl, and let stand 10 minutes.
  10. Stir in spinach, cheese, and egg yolks.
  11. Combine egg whites, and cream of tartar, in a large bowl, and let stand at room temperature for 15 minutes.
  12. Beat with a mixer at high speed until medium peaks form(do not overbeat).
  13. Gently stir 1/4 of egg whites into spinach mixture, and gently fold in remaining whites.
  14. Gently spoon mixture into prepared dishes, and sharply tap dishes 2 or 3 times on counter to level.
  15. Place dishes on prepared baking sheet, and return to a 425 degree oven.
  16. Immediately reduce oven temperature to 350 degrees for 21 minutes or until puffy and golden brown.
  17. Serve immediately.

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