Spinach and Ham Souffle’From BEACH SPA BED AND BREAKFAST
This souffle’ holds its shape with a little extra effort. We like to use fresh Whey instead of lowfat milk but both will help hold the shape. We also prefer organic ingredients especially the eggs.
Please ready the following ingredients
10 ounces organic spinach, fibrous stems removed
1/2 cup Panko crumbs
1/2 cup freshly grated parmesan cheese
1 full tablespoon unsalted butter
1 tablespoon canola oil
3 full tablespoons flour
1 3/4 cups cold Whey
1/4 teaspoon salt if you substitute with lowfat milk
1/4 teaspoon fresh ground black pepper
3 egg yolks
4 ounces of lean ham sliced long and thin (1 cup)
5 egg whites
Preheat oven to 375 degrees.
Wash spinach, and place in a skillet. Cook over medium to high heat for a few minutes, until the spinach is wilted. Remove from pan and cool on paper towel. Dry spinach and chop coarsely.
Mix the Panko crumbs and 3 tablespoons of the parmesan cheese together in a small bowl. Using 1 teaspoon of the butter, grease the sides and bottom of a 6 cup gratin dish that is about 1 1/2 inches deep. Pour crumb mixture into dish and rotate until crumbs coat sides and bottom.
Melt 1 tablespoon of butter in medium saucepan, add oil, add flour whisk for 30 seconds over medium heat. Add whey and whisk with ground pepper and bring to a boil whisking continuously. Mixture should thicken now add the egg yolks and mix. Remove from heat and add spinach and ham. Let cool.
Beat egg whites until they are firm but still soft. Fold them into spinach/ham mixture along with cheese. Pour mixture into the prepared gratin dish, sprinkle the remaining Panko crumbs. Gently slide into 375 degree oven for about 35 minutes. Remove when souffle’ is brown on top and puffy.
Serve immediately by spooning servings onto plates with a side of mixed roasted root vegetables. Enjoy!!