This isn’t technically a souffle. It doesn’t have separated eggs, beaten egg whites, or sauce bechamel. I’d say it’s actually a little closer to a frittata. It’s very tasty and hearty—appealing even to confirmed carnivores—and quite easy to make. It’s also an easy recipe to remember—practically everything is in 3’s.
Spinach Souffle in 3’s
Serves 4 (at least)
2 9 oz. packages of frozen chopped spinach, thawed and moisture thoroughly squeezed out
1/3 lb. grated yellow (cheddar or jack) cheese
1/3 lb. grated white (swiss or mozzarella) cheese
1/3 lb. small curd cottage cheese
3 eggs, lightly beaten
3 Tbsp. all purpose flour
Pinch nutmeg
Pinch cayenne (optional)
- Preheat the oven to 400°F.
- Place the spinach, cottage cheese, eggs, nutmeg, and optional cayenne into the bowl of a blender or food processor.
- Blend until it’s the consistency you like—either just slightly to mix the ingredients for a somewhat chunky result or thoroughly for a smoother final product.
- In a separate bowl mix the flour, yellow cheese, and white cheese.
- Blend the egg and spinach mixture into the cheese and flour mixture.
- Place the whole shebang into a greased ovenproof casserole and bake until the center doesn’t wiggle when you shake the casserole slightly.
