Egg and Cheese soufflé – Easy Recipe
This easy egg and cheese soufflé gets lots of flavor from spinach, feta, and Parmesan cheese. It also packs 24 grams of protein per serving!
Equipment
- 8-inch square baking dish or any ramekins of your choice
- Frying pan
- Large bowl
Ingredients
- 1 Tablespoon olive oil
- ½ onion minced
- 1 Package frozen spinach drained, 10 oz
- 1 teaspoon baking powder
- 1 cup feta cheese
- ¾ cup fat free milk 18 ml
- ¼ teaspoon black pepper
- ½ cup oat flour
- 6 eggs large
- ½ cup shredded Parmesan
Instructions
- (Optional) If you are making homemade oat flour, grind oatmeal in a blender/food processor until they become fine powders.
- Preheat the oven to 350°F (170°C). Coat ramekins or an 8-inch quare baking dish with cooking spray.
- Heat the oil in a large frying pan over medium-high heat. Add the drained chopped spinach and minced onions and sauté until tender. Remove from heat.
- In a large bowl, whisk together the oat flour and baking powder. Add the eggs, feta cheese, milk, Parmesan cheese, and stir until combined.
- Gently fold in the spinach and onion mixture and season generously with black pepper.
- Pour the mixture into the prepared baking dish and bake until set in the center (a knife will come out clean when inserted into the center of the soufflé), 45–50 minutes for an 8-inch square baking dish (Note: Baking time varies depending on the baking dishes.)