Ingredients

• 3 T breadcrumbs, unflavored
• 10 oz spinach, blanched, cooled, squeezed, and chopped (1 C)
• 2 T butter
• 3 T flour
• 1 1/2 C milk
• 2 ea egg yolks
• 4 ea egg whites
• 1 C Parmesan cheese (2 oz)
• 1 pinch cream of tartar

Instructions

1. Coat a two-quart soufflé dish with cooking spray, then bread crumbs. Remove the excess crumbs.
2. Melt the butter, then whisk in the flour to create a roux. Gradually whisk in the milk and bring to a simmer. Cook until thickened, season to taste, then remove from heat.
3. Whisk egg yolks until blended, stir in a small amount of the sauce to temper, then stir in the remaining sauce. Mix in the spinach and cheese.
4. Beat together the egg whites and the cream of tartar until low peaks begin to form. Increase speed to high and beat until stiff peaks form and egg whites are smooth.
5. Fold 1/3 into the spinach mix, then fold in the remainder. Pour into soufflé dish.
6. Bake at 375 until puffed and golden, 20 to 30 minutes.
7. Plate and serve.

Source: unknown

Contributed by: Skip