It’s only early November, but I’m already dreaming of mom’s traditional Christmas morning breakfast: baked spinach and cheese soufflè. This wonderfully delicate, cheesy egg dish is loaded with fresh chopped spinach leaves and sprinkled with coarse cracked black pepper. I love a generous slice — hot out of the oven — with a couple of crispy pieces of toast on the side and a hot, black cup of coffee. Delic!
I made the souffle recently for dinner and it was a fabulous meal and it reheats well. And although it’s not the healthiest recipe out there, it’s loaded with protein!
Baked Spinach and Cheese Soufflè
1 large container of 2% cottage cheese
6 large eggs
1/4 lb butter, cut in small cubes
1/2 lb velveta cheese cut into thumbnail size pieces (can also use cheddar)
1 lb bag spinach cut into ribbons
6 tablespoons flour
salt and pepper
(1) One at a time, mix the eggs with the cottage cheese in a large bowl. Then, add butter and cheese and combine.
(2) Stir in flour — two tablespoons at a time. Add the spinach and coat with cheese mixture.
(3) Pour the mix into a buttered 9×13 pan and bake for 1 hour or until knife comes out clean (325 glass / 350 metal).
*Soufflè can be made ahead of time and refrigerated before baking.
This looks tasty! I love the fact that the recipe uses cottage cheese. Who cares about fat if it’s loaded with protein.