Spinach soufflé

Main Dish
4 servings
15 min
30 min
Very Easy


Number of serving: 4
1/4 cup Spinach (frozen and thawed)

1/4 cup Green bell pepper (diced and roasted)

2 Eggs (separated)

1/2 cup Milk

2/3 cup Mozzarella Cheese

2 teaspoons Olive oil + more for greasing

2 tablespoons APF + more for dusting

Black Pepper (freshly ground)


  • Grease the soufflé dish or ramekins with olive oil and dust it with flour to evenly coat all the surface. Preheat oven to 400 degrees.
  • Heat the olive oil in a sauce pan, add the flour and whisk for few seconds, pour milk and whisk continuously until it thickens.
  • Switch off or remove from heat and add the egg yolks and whisk constantly and let cool. (Careful not to scramble the yolks.).
  • Beat the egg whites with a handheld mixer until it holds soft peaks. Add the spinach and roasted bell pepper to the yolk mixture along with the cheese, salt and pepper.
  • Now add half of the egg whites and gently fold into the mixture, followed by the remaining egg whites and incorporate'em completely.
  • Then pour the final mixture into the greased and floured dishes and bake for 25-28 minutes or until the top is golden brown.
  • Switch on the oven light to watch the soufflé rise and never open the oven door while baking, as the risen soufflé may fall.
  • Serve hot from the oven.


Spinach Soufflé, photo 1Spinach Soufflé, photo 2


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