Spinach souffle
Instructions
Stir 1 cup of creamy bechamel with 2 beaten yolks and 1 cup of cooked spinach and chopped; spiced with nutmeg, pepper and salt.
Built to 1/2 cup of grated cheese and 2 egg whites, beaten until foamy.
Pour everything into the pot and let it cook in the steam for 35-45 minutes.
The soufflé is baked when, introducing a knife in the Middle, withdraws the blade dry.
Ingredients and dosing for 4 persons
- 1 cup of dense béchamel
- 2 egg yolks, beaten
- 1 cup of cooked chopped spinach
- Nutmeg
- Pepper
- Salt
- 1/2 cup of grated cheese
- 2 egg whites, beaten until foamy