Spinach Souffle
Servings: 6 servings
Calories: 432cal
Ingredients
- 8 large eggs
- 20 ounces frozen spinach thawed and dried well. two 10 ounce packages
- 1 ½ cups pepperjack cheese shredded
- 4 ounces cream cheese cubed small
- 4 cloves garlic minced
- ½ teaspoon sea salt
- 1 sticks unsalted butter melted
Instructions
- Preheat oven to 350F and grease a 1-1/2 quart baking dish.
- In a large mixing bowl, add eggs and lightly beat.
- Add in spinach, cheeses, garlic and salt and mix to combine.
- Pour in melted butter and mix again, then add to prepared casserole dish.
- Bake, uncovered, until the edge starts to brown, about 30 minutes.
- Allow it to rest slightly and serve warm.
Notes
- Store cooled leftovers in an air-tight container kept in the refrigerator for up to 3 days.
- Freeze - Wrap the fully baked and cooled souffle with plastic wrap followed by a layer of aluminum foil and store in the freezer for up to 2 months. Thaw in the refrigerator overnight.
Nutrition
Serving: 1serving | Calories: 432cal | Carbohydrates: 6g | Protein: 20g | Fat: 37g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 333mg | Sodium: 590mg | Potassium: 479mg | Fiber: 3g | Sugar: 2g | Vitamin A: 12383IU | Vitamin C: 6mg | Calcium: 397mg | Iron: 3mg
