Spinach Souffle

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Spinach Souffle

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  • 2 Tablespoons Parmesan cheese grated
  • 1 1/2 Cups Milk fat-free
  • 1/3 Cup gluten-free cream of rice cereal uncooked
  • 10 Ounces Spinach frozen, chopped, thawed and well-drained
  • 1/2 Cup Swiss Cheese shredded
  • 4 Eggs


  1. Preheat oven to 350˚F. Lightly grease 2-qt soufflé dish.
  2. Add Parmesan cheese; gently shake dish until side and bottom of dish are evenly coated with the cheese. Set aside.
  3. Bring milk just to boil in large saucepan on medium heat. Gradually add cereal, stirring constantly with wire whisk after each addition until well blended.
  4. Cook 1 minute, stirring constantly. Remove from heat, cover and let stand 4 minutes. Stir in spinach and Swiss cheese.
  5. Beat eggs in medium bowl with electric mixer on high speed for 5 minutes, or until foamy. Add spinach mixture; stir gently until well blended. Pour into prepared soufflé dish.
  6. Bake 30 to 40 minutes or until puffed and golden brown. Serve immediately.
Spinach Souffle
Nutrition Facts
Spinach Souffle
Amount Per Serving
Calories 131 Calories from Fat 54
% Daily Value*
Total Fat 6g 9%
Sodium 135mg 6%
Total Carbohydrates 10g 3%
Sugars 3g
Protein 10g 20%
* Percent Daily Values are based on a 2000 calorie diet.