I was thinking about what to do with leftover egg whites--Gluttonforlife suggested a souffle--and I thought, spinach souffle--what a great idea! (And then Jenny made Kelsey's Cheese Souffle--so I felt that it was meant to be.) Recipes for spinach souffle usually call for nutmeg, but I don't really like nutmeg and spinach together for some reason, so I decided to try lemon. And I usually use yogurt when I make quiche, so I decided to try that as well. Full disclosure: I used frozen spinach. (Organic, but frozen.) It was quite good. It would definitely be better with fresh spinach (I'm recommending fresh in the recipe below), but I was short on time and unable to get to the market. Next time, I think I would add 1/2 cup finely grated parmesan cheese to the batter and sprinkle the top with more parmesan cheese , so I added that as an option to the recipe. (I made this with moonlightingfoodie's tangy herb and lemon chicken.)

Share: