Try this CHEESY VEGGIE SOUFFLE recipe, or contribute your own.Suggest a better description
Heat oven to 400 degrees. Butter a souffle dish. Bring milk to a simmer in a pan. Melt butter in a separate pan. Whisk in flour, cook 1 min. Whisk in milk. Cook until thickened. Whisk in yolks, mixing well. Remove from heat, whisk in mustard, 1/2 cup cheese, and spinach. Season. *BEAT whites in a bowl until stiff peaks form. Stir 1/4 of whites into spinach mixture. Fold in remaining whites. Pour into souffle dish. Sprinkle remaining cheese over top. Reduce oven temp to 375 degrees. Bake until lightly browned on top and firm around edges 35 min. SERVE immediately.
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|Serving Size: 1 Serving (153g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 109 (60%)|
|Amt Per Serving||% DV|
|Total Fat 12.1g||16 %|
|Saturated Fat 6.4g||32 %|
|Monounsaturated Fat 3.8g|
|Polyunsanturated Fat 1g|
|Cholesterol 166.1mg||51 %|
|Sodium 177mg||6 %|
|Potassium 300.4mg||8 %|
|Total Carbohydrate 7.7g||2 %|
|Dietary Fiber 1.5g||6 %|
|Sugars, other 6.3g|
|Protein 11.8g||17 %|
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Calories per serving: 183
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