Spinach Egg Souffle

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“A fluffy, rich and delicious breakfast/brunch treat... can easily be modified to be a cheese souffle (see directions).”

Ingredients Nutrition

  • 4 tablespoons butter
  • 14 cup flour (I use King Arthurs unbleached white)
  • 5 eggs
  • 13 cup grated onion
  • 23 cup cooked spinach
  • 1 cup milk (I use rice milk because dairy and I don't get along)
  • Season to taste my suggestions are below
  • 12 teaspoon salt (I use celtic sea salt, if you haven't tried it you should, it's good for you!)
  • 14 teaspoon cayenne pepper (I do 2 shakes)
  • 12 seasoning salt (I use Lawry's)


  1. Preheat over to 350.
  2. If you don't have cooked spinach, you can quickly zap one of Green Giants "no sauce" frozen spinach packages while you begin your preparations.
  3. Grease 8"x8" glass dish (or souffle dish if you have one) - I use softened butter for this.
  4. Separate your eggs putting your white in a bowl to be blended and the yolks set aside for later.
  5. I typically microwave the milk for 2 minutes to heat it which makes the stove time shorter.
  6. Grate your onion (you want to grate versus chop for 2 reasons: one is texture and the other is that grated onion infuses the flavor better than chopped).
  7. Melt your butter over medium/medium-low heat in a 10" non-stick skillet.
  8. Once melted, add the flour stirring constantly until you have a thick even consistency.
  9. Add the milk and seasonings stirring constantly until thickened and even - if you've preheated the milk this part will go fairly quickly, if not - it will take a few minutes.
  10. Stir in the onion and spinach until evenly distributed and smooth.
  11. Remove pan from heat and quickly stir in the yokes.
  12. Once completely mixed, pour contents of pan into large glass bowl and set aside.
  13. Mix egg whites until they form stiff peaks.
  14. Add 1/3 of whites mixture to the yolk/spinach mix and stir gently - the whites should make the other mixture lighter and fluffier.
  15. Fold in remaining whites and gentle pour or spoon mixture into greased pan.
  16. Cook until browned on top (about 30 minutes) - eat immediately (It will fall the longer it sits - it still tastes as good but won't look as pretty).
  17. ***To make a Cheese Souffle instead, swap the onion and spinach out for 1 cup of shredded cheese. I've used baby swiss, a colby/jack mix -- anything will work - it's a taste preference.

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